Bavette à l’échalote is a French dishes that feels both rustic and elegant at the same time. It’s made with bavette, or flank steak, which is a quick and easy to pan sear. What makes it special is the shallot sauce—rich, tangy, and just a little sweet—made by sauteing shallots with butter, garlic and red wine. It is a dish that seems fancy, while still being very easy to make.
Key Ingredients & Substitutions:
- Flank Steak or Bavette – In the USA it is hard to find a bavette cut, it is much more common to find a flank steak, so I search usually get flank steak.
- Butter – Butter is preferred, but you can also use dairy free butter.
- Shallots and Garlic – No substitution here.
- Red Wine – Pick a red wine that isn’t too bold, such as a pinot noir.
- Beef Stock – You can also use chicken stock here.
- Dijon Mustard – You can use any mustard but dijon is best!
@kellyscleankitchen How to perfectly cook a skirt steak #skirtsteak #steak #cooking ♬ Waltz of the Flowers - The Manhattan Pops
Flank Steak with Shallot Sauce – Bavette à l’échalote
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 2
Ingredients:
- 1 lb flank steak
- salt and pepper
- 2 tbsp avocado oil
- 4 tbsp butter
- 3 shallots minced
- 5 garlic cloves, minced
- 1 cup dry red wine
- 1 cup beef stock
- 1 tbsp dijon mustard
Preparation:
STEP 1.
Season the steak with salt and pepper and set aside.
STEP 2.
In a stainless steel pan over high heat, add the avocado oil. Once hot, add the steak and sear on both sides until golden brown, around 2-3 minutes per side. Once the internal temp reaches 125*F, remove from the pan and rest for 5 minutes.
STEP 3.
In the same pan, wipe away excess oil. Place over medium heat and add 2 tbsp of butter. Once bubbling, add the shallots and saute until cooked through, around 2 minutes. Make sure to season with salt and pepper. Once cooked, stir in the garlic and saute another 2 minutes, until fragrant.
STEP 4.
Stir in the red wine to deglaze the pan. Bring it up to a simmer and reduce by half the volume.
STEP 5.
Once the wine is reduced, stir in the beef stock and simmer another 5-10 minutes, salt to taste. Reduce until the sauce is thickened and can coat the back of a spoon. Turn off the heat.
STEP 6.
Stir in the dijon mustard and 2 more tablespoons of butter to thicken. Taste and season accordingly to finish the sauce.
STEP 7.
Slice the steak and serve the sauce, enjoy!
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