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!
Looks nice and simple but also tasty. Thanks.
Is it best to make their sauce ahead of time to prevent the steak becoming cold?
It is best fresh, it doesn’t hold well once cold. However it would work well if you make at the same time as the steak, then can finish it in the steak pan to pick up steak flavors!
Keto please
Very excited to try this recipe but curious if there’s a replacement for red wine. I am not a drinker so hoping there is. Thank you!
Yes! There are alcohol free red wines you can use that are great. Otherwise you can just use beef stock and a dash of balsamic or red wine vinegar. But best bet is alcohol free red wine.