BAVETTE (FLAP) STEAK WITH BEURRE ROUGE & ROASTED POTATOES
This was, simply put, stunning. Steak in a shallot/wine/butter sauce with roasted potatoes. Alas, the best things in life are rarely free and this one's no exception. You'll pay... (oh, how you'll pay!) in dietary guilt, to say the least, but when you want to allow yourself a little indulgence, do consider this dish. For now, the cut of beef is pretty inexpensive. In researching "flap meat", aka "flap steak", I came across an article in the SF Chronicle which included this eye-buggingly delicious recipe. Flap meat is very similar to flank and skirt steaks and jam-packed with flavor. This method of cooking results in perfectly done meat that's not tough - be sure to cut against the grain! - and potatoes worth their weight in gold. The sauce is... well, I can't talk about it or.... well, YOU know. ;) Times are estimated.
Provided by Sandi From CA
Categories Steak
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 761.1, Fat 33.2, SaturatedFat 18.4, Cholesterol 195.4, Sodium 119.5, Carbohydrate 48.9, Fiber 4.1, Sugar 2.4, Protein 54.8
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Japheth Crawford
[email protected]I made this recipe for my friends last night and they were all raving about it. The steak was cooked perfectly and the beurre rouge sauce was amazing. I will definitely be making this again.
RandomVidoes
[email protected]This recipe was a bit time-consuming, but it was worth the wait. The steak was cooked perfectly and the beurre rouge sauce was to die for. I will definitely be making this again.
invishunter 08
[email protected]I'm not a very experienced cook, but this recipe was easy to follow and the results were delicious. The steak was cooked perfectly and the beurre rouge sauce was amazing. I will definitely be making this again.
Riwan Mohamed
[email protected]This recipe was a bit challenging, but it was worth the effort. The steak was cooked perfectly and the beurre rouge sauce was amazing. I will definitely be making this again.
Meryam Yassa
[email protected]I made this recipe for my family last night and they loved it. The steak was cooked perfectly and the beurre rouge sauce was delicious. I will definitely be making this again.
ALvi Ahmed Raj
[email protected]This recipe is a keeper! The steak was juicy and flavorful, and the beurre rouge sauce was rich and creamy. I served it with roasted potatoes and asparagus, and it was a perfect meal.
Khan Gull
[email protected]I'm not a big fan of steak, but I loved this recipe. The bavette flap steak was so tender and flavorful, and the beurre rouge sauce was the perfect complement. I'll definitely be making this again.
Rekha Pathak
[email protected]This recipe was easy to follow and the results were amazing. The steak was cooked perfectly and the beurre rouge sauce was delicious. I will definitely be making this again!
Imranahmed Imranahmed
[email protected]I've made this recipe several times now, and it's always a hit. The steak is always tender and flavorful, and the beurre rouge sauce is to die for. I love serving this dish with roasted potatoes and a side of asparagus.
Arif ArifulIslam
[email protected]This bavette flap steak recipe with beurre rouge and roasted potatoes was an absolute delight! The steak was cooked to perfection, with a beautiful crust and a juicy, tender interior. The beurre rouge sauce was rich and flavorful, and the roasted pot