Bavette Aux Échalotes

Summary

Ingredients

• 1 kg beef (flank steak, cut into 4 steaks), room temperature
• 1 tablespoon sea salt, coarse
• Pepper, freshly ground
• Olive oil, to be rubbed in
• 5 tablespoon butter
• 500 g shallot (s), thinly sliced
• 200 ml red wine, drier
• 400 ml beef stock

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Instructions

1. Pat the 4 beef steaks dry and remove any excess fat. Season with salt and freshly ground pepper, then rub lightly with olive oil.
2. Heat a cast-iron pan on high until very hot. Add the steaks and sear one side for 1 minute until browned with a light crust.
3. Turn the steaks and sear the other side for 1 minute. Reduce heat to medium-high and continue cooking for 4-6 minutes more on each side, depending on thickness. For medium-rare doneness, the steaks should feel slightly firm when pressed gently in the center.
4. Transfer the cooked steaks to a plate and cover with aluminum foil to keep warm.
5. Reduce heat to medium. Melt 2 tablespoons of butter in the same pan. Add the sliced shallots and cook for 5-7 minutes, stirring occasionally, until golden brown.
6. Pour in the red wine and increase heat to high. Stir frequently and simmer for about 5 minutes until most of the liquid has evaporated.
7. Pour in the beef stock and simmer on medium-high for 10 minutes until the shallots are soft and the sauce has reduced by about half. Remove from heat and stir in the remaining 3 tablespoons of butter until combined.
8. Arrange the steaks on serving plates. Spoon the shallots and sauce over the top. Serve immediately.