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Bavette is the everyday steak of the French brasserie — a loose-grained, intensely flavoured flap cut that rewards high heat and resting. Shallot sauce is its traditional companion.
Serves 2 peoplePrep 10 minCook 15 min
What to ask for
This recipe calls for Bavette d'aloyau. Can't get it where you are?
Ingredients & method
Ingredients
- 2 bavette steaks (about 220 g each)
- 1 tbsp neutral oil
- 30 g unsalted butter
- 3 shallots, very finely sliced
- 100 ml red wine
- 50 ml beef stock
- 1 tsp red wine vinegar
- Fresh flat-leaf parsley
- Salt and black pepper
Method
- 1Season steaks with salt and pepper. Heat oil in a heavy pan to smoking. Sear steaks 2–3 minutes per side for medium-rare — bavette should not be cooked beyond medium.
- 2Remove steaks and rest on a warm board for 5 minutes.
- 3In the same pan, melt butter over medium heat. Add shallots and cook 5 minutes until very soft.
- 4Add wine and vinegar. Reduce until almost gone. Add stock and reduce to a light sauce consistency.
- 5Slice bavette very thin at a steep angle, always against the grain. Spoon sauce over. Finish with chopped parsley.
Cook this well
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Chef's tip
Bavette has the most pronounced grain of any steak cut — slicing with the grain even slightly will make it seem impossibly tough. Angle the knife steeply.
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