Bavette (Flap) Steak With Beurre Rouge & Roasted Potatoes
photo by Sandi From CA
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 lbs baby yukon gold potatoes, halved if more than 2 inches in diameter
- olive oil
- salt and pepper
- 3 sprigs rosemary or 3 sprigs thyme
- 1 cup red wine
- 1⁄2 cup low sodium beef broth
- 1⁄4 cup finely chopped shallot
- 1 bay leaf
- 1 1⁄2 lbs bavette steak or 1 1/2 lbs flap meat
- 8 tablespoons cold unsalted butter, cut into 1/4-inch pieces and kept chilled
directions
- Preheat oven to 425°. Place the potatoes on a heavy-duty baking sheet. Toss with olive oil and season with salt and pepper, then spread out cut-side down on the pan. Drape with the rosemary or thyme sprigs, then roast for 15 minutes without stirring, until crisp and brown. Pierce with a knife and if not yet tender, roast for about 10-15 minutes longer. Discard the herbs, or use as garnish.
- Meanwhile, combine the wine, broth, shallots and bay leaf in a small saucepan. Bring to a boil, then reduce heat to medium. Keep at a low boil until reduced to 1/2 cup. This could take 25-30 minutes. Discard the bay leaf and set aside.
- (If the steak is too large to fit in one pan, cut it in half to separate the thicker part and the thinner part. Use 2 skillets to cook the steak.)
- Season the steak well on both sides with salt and pepper. Heat a large skillet over medium-high heat, then add enough olive oil to coat the bottom of the pan. When the oil shimmers, add the steak and cook until browned, about 1 1/2-2 minutes per side. Transfer the meat to a baking sheet and roast in the oven until cooked to your liking, about 10-12 minutes for medium-rare on the thicker part.
- Remove from the oven, tent with foil and let rest 10 minutes.
- If the wine reduction has cooled, reheat gently. Remove from the heat, and add a little of the cold butter, whisking until it melts. Continue adding the butter a little at a time, reheating gently for a moment if necessary, until the sauce has thickened. Season with salt and pepper.
- Slice the steak thinly against the grain. Serve with the beurre rouge and the potatoes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I wanted to love this recipe but I have to agree with gowhere - the sauce was not what I hoped. It sounded so good but simply seemed to be lacking in flavor. I made lots so I plan to tweak it a bit and thicken with some arrowroot and add some balsamic. I took a series of cooking classes in France and they used vinegar instead of beef broth which I thought I might like better but I don't. I'll use it on the leftover meat and we'll see. The preparation for the meat was good but and it came out perfectly, but I did not find the result as tender as described and I was even working with a wagyu version of the bavette. Of course that is not the fault of the recipe. We did love the flavor of the bavette
-
The flap steak was an interesting cut of meat - the sauce, not so much. I think I would have preferred a sauce thickened with a bit of flour or cornstarch - a butter thickener seemed unnecessary, broke one of the times I made it and the meat had enough flavor that the lack of fat wasn't a big problem. Also perhaps my bavette was smaller than yours, but the cooking times were too long.
see 1 more reviews
RECIPE SUBMITTED BY
Sandi From CA
Arcadia, California