Bavette à l'échalote
This is my version of this classic French bistro favourite. You can either use flank or skirt of beef, which are generally cheaper cuts, but very underrated, and extremely tasty in this dish!
Ingredients
Directions
- 1
Remove your beef from the fridge an hour before cooking so it is at room temperature.
- 2
On a high heat, heat the olive oil in a pan and add a 1/4 of the butter, heat until the butter is foaming.
- 3
Fry your steak for 4 minutes on each side.
- 4
In the same pan, discard any fat, reduce the heat, add the rest of the butter and then add the shallots.
- 5
Cook these for approx 8-10 minutes until they are translucent, but not browned.
- 6
Deglaze the pan with the red wine and then simmer until the liquid is of a thick consistency.
- 7
Then, off the heat, stir the juices from the steak into the sauce.
- 8
On a plate, place your sliced steak and spoon the shallot sauce over and then sprinkle with parsley and a little sea salt.
