BAVETTE (FLAP) STEAK WITH BEURRE ROUGE & ROASTED POTATOES
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. 2 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.
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nduvi Rebecca
[email protected]I wasn't sure about the combination of steak and potatoes, but it turned out to be a great dish. The steak was tender and the potatoes were crispy. I'll definitely be making this again.
Luvuyo Zililo
[email protected]This recipe was a bit too complicated for me, but the results were worth it. The steak was cooked to perfection and the sauce was amazing.
Dipsita Shrestha
[email protected]I'm a beginner cook and this recipe was easy to follow. The steak turned out great and the sauce was flavorful. I will definitely be making this again.
Nikky Jj
[email protected]This recipe was a bit more challenging than I expected, but it was worth it. The steak was cooked perfectly and the sauce was delicious. I'm glad I tried it.
Antwanette
[email protected]I'm not usually a fan of steak, but this recipe changed my mind. The steak was cooked to perfection and the sauce was incredible. I will definitely be making this again.
Claire Meche
[email protected]I made this recipe for a dinner party and it was a huge success. The steak was tender and juicy, and the sauce was amazing. Everyone loved it!
Sherry Shelley
[email protected]This recipe was easy to follow and the results were delicious. The steak was cooked perfectly and the sauce was rich and flavorful. I will definitely be making this again.
Robin
[email protected]I was a bit skeptical at first, but I'm so glad I gave this recipe a try. The steak was incredibly flavorful, and the sauce was the perfect complement. I will definitely be making this again.
Michael Burton
[email protected]This recipe is definitely a keeper. The steak was cooked to perfection, and the sauce was amazing. I will definitely be making this dish again.
R2W MAJNU AF
[email protected]I love this recipe! It's so easy to follow, and the results are always amazing. The steak is always cooked perfectly, and the sauce is to die for. I've even started experimenting with different cuts of steak, and the recipe always turns out great.
Jerina Jafrin
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The steak is always tender and juicy, and the sauce is rich and flavorful. I highly recommend it!
Shipon Hassan
[email protected]This bavette flap steak recipe was an absolute hit! The steak was cooked to perfection, and the beurre rouge sauce was divine. The roasted potatoes were the perfect accompaniment, and the whole dish was a delight to eat.