Ecomely

Language

Bavette with Shallots: photo of the dish
Illustrative photo: Hammunculs — CC BY-SA 4.0, Wikimedia Commons
Meat

Bavette with Shallots

Seared flank steak with shallots melted in butter and deglazed with red wine: the classic brasserie dish.

  • 25 min
  • 4 servings
  • Easy
  • Budget-friendly
  • French

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

On the side

Nutrition facts

360 kcal per serving

Protein
37.7 g
Carbohydrates
5.3 g
of which sugars
1.5 g
Fat
18.6 g
of which saturated fat
9.5 g
Fiber
1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Take the meat out of the fridge 30 minutes ahead.
  2. Cook the thinly sliced shallots in half of the butter for 8 minutes over low heat until soft.
  3. Sear the steaks for 2 minutes per side in a very hot skillet with the rest of the butter; set aside to keep warm.
  4. Pour the wine and vinegar over the shallots, scrape up the browned bits and let reduce for 2 minutes.
  5. Spoon the sauce over the meat and season with flaky sea salt and pepper.

More ideas

Blood Sausage with Apples25 min · 4 serv. · budget-friendlyAndouillette in Mustard Sauce25 min · 4 serv. · budget-friendlyWhite Sausage with Mushrooms30 min · 4 serv. · budget-friendlyPastrami sandwich10 min · 4 serv. · budget-friendlyChoripán25 min · 4 serv. · budget-friendlyHomemade burgers25 min · 4 serv.Mustard Chicken30 min · 4 serv.Breaded Cutlets25 min · 4 serv.

Original Ecomely recipe.