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Bavette à l'échalote
Flank steak with shallots
Bavette à l'échalote: Paris bistro flank steak with a shallot and red wine sauce
Bavette à l'échalote is the everyday steak of Paris bistros and workers' cafés, cheaper than entrecôte and full of beefy flavour, served at lunch with frites. The flank steak is seared fast and served rare to medium, then the pan is used to soften a heap of shallots in butter with a splash of red wine into a sweet, sharp sauce. The wine is boiled down hard, which drives off most of the alcohol but not all; for an alcohol-free sauce use 100 ml beef stock and 1 tbsp red wine vinegar. The common mistake is cooking bavette past medium or slicing it along the grain, which makes it chewy. Chef's tip: slice it thinly across the grain after resting; every slice will be tender.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 1 ⅛ lb bavette (flank) steak
- ¾ tsp salt
- ½ tsp black pepper
- 1 tbsp sunflower oil
- 1 ⅜ oz butter
- 4 shallotsfinely sliced
- ½ cup red wine
- 3 ½ tbsp beef stock
- 1 tbsp flat-leaf parsleychopped
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Method
0/5 doneStep 1: Pat the 1 ⅛ lb bavette (flank) steak dry and season with ¾ tsp salt and ½ tsp black pepper.
2 minStep 2: Heat the 1 tbsp sunflower oil in a heavy pan over a high heat until smoking. Sear the steak for 2–3 minutes a side for rare to medium rare (52–131°F in the thickest part). Move to a board to rest for 5 minutes.
6 minStep 4: Pour in the ½ cup red wine and 3 ½ tbsp beef stock and boil for 2–3 minutes until reduced by two-thirds and syrupy. Off the heat, swirl in the rest of the ⅔ oz butter and the 1 tbsp flat-leaf parsley.
3 minStep 5: Slice the steak thinly across the grain, pour over any resting juices and spoon over the shallot sauce. Serve with frites.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 46 g
- Carbs
- 6 g
- Fat
- 32 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bavette à l'échalote take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of shallots?
- Half an onion per 2 shallots.
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