Main
Bavette steak with shallots
- Preparation time
- 25 min
- Servings
- serves 2
Ingredients
serves 2
- Beef steak — to buy2 (bavettes)
- Butter — to buy30 g
- Shallot — to buy2
- Vinegar — to buy2 tbsp
- Parsley — to buya handful
- Salt — to buya pinch
- Pepper — to buyto taste
Preparation
Take the steak out of the fridge 20 minutes before cooking so it's at room temperature — it will cook more evenly.
Season the steaks with salt and pepper just before searing.
Heat a pan over high heat until it's just starting to smoke, then sear the steak for 2-3 minutes per side without moving it, to get a good crust.
Rest the meat under foil and let it sit for 5 minutes so the juices redistribute.
Lower the heat, add the butter to the same pan and sweat the sliced shallot for 2-3 minutes over low heat, without coloring.
Deglaze with the vinegar, scraping up the browned bits with a wooden spoon, and let reduce for 1 minute.
Add the chopped parsley, spoon the sauce over the sliced steak and serve right away.