Einbinder Emily
  • Posted 4 years ago by Einbinder Emily
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The bavette is a cut from the abdominal muscles of the cow. A fairly flat and long cut called a skirt steak. Skirt steak is better when it has a vivid red color. It comes from a muscular, well-exercised part of the cow. For better tenderness it should be sliced across the grain before serving. La bavette à l’échalote or shallot bavette is one of the most renowned French entrée (plat). Its cooking is usually at very high temperature, a few minutes on each sides, to allow its heart to stay very rare or blue. Its stringy texture would make the meat hard if you had it cooked well down. It’s one of the tastiest part of the cow.

 To make this wonderful French recipe you will need:

  – 4 skirt steaks of (5 oz) each (150 g)

- Some butter

For the marinade sauce:

- 2 grounded clove of garlic

- 3 branches of fresh thyme

- 30 ml (or two table spoons) of olive oil

- 250 ml (or one cup) of red wine

- Salt and pepper

For the shallot sauce:

- 150 ml (2/3 of a cup) of thinly sliced shallots

- 150 ml (2/3 of a cup) of white wine

 – 15 ml (1 table spoon) of white wine vinegar

 – 60 ml (1/4 of a cup) of diced cold butter

 – Salt and pepper

How to make this tasty French bavette?

1. With a sharp knife, mark out in squares one side of each skirt steak.

2. In a big bowl, mix the garlic, thyme, oil and the wine. Add salt and pepper. Add the skirt steaks in the bowl and coat them with that mix. Cover the bowl and let it sit in the fridge for 2-4 hours.

3. In a saucepan, slow fire cook the shallots in the wine and the vinegar for about 5 minutes. Don’t burn the shallots otherwise they will turn bitter.

4. Add the butter, one dice at a time by whipping. Let each dice melt completely between adding each dice. Don’t have the sauce boil. Add salt and pepper. Keep it warm.

5. Remove the skirt steaks from the bowl in the fridge. Drain. In a pan, cook the skirt steak at high temperature. Serve the skirt steak blue or very rare covered with the shallot sauce and with a side of French fries.

Wine pairing: A dry red of appellation Puisseguin saint emilion, Montagne-saint-emilion ou Coteaux varois en provence.

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