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RECIPE
SERVES 2
Chris Baber
FOR THE STEAK
• 1 ( 225 g ) thin-cut bavette steak
• 2 Tbsp ( 30 ml ) olive oil
• Flaky sea salt
• Freshly ground black pepper
FOR THE MUSHROOMS
• 2 Tbsp ( 25 g ) butter
• 2 garlic cloves , thinly sliced
• 4 sprigs fresh thyme
• 8 oz ( 200 g ) wild mushrooms , halved or quartered if large
FOR THE SAUCE
• 2 garlic cloves , minced
• ½ cup ( 100 ml ) red wine
• ¾ cup ( 150 ml ) veal stock
• ¼ cup ( 50 ml ) heavy cream
• 1 tsp Dijon mustard
TO FINISH
• 1 tsp finely grated lemon zest
• Fresh parsley , finely chopped , for garnish
AS SEEN ON
Big Kitchen
Pan-Seared Bavette Steak with Wild Mushrooms & Red Wine Sauce
Bavette steak , also known as bavette d ’ aloyau in France or sometimes flap steak , is more tender than flank steak but has a similar flavour and texture . Cut from the loin above the flank ( flank comes from the lower belly ), it ’ s best cooked quickly over high heat and served medium-rare , sliced across the grain for tenderness . If bavette isn ’ t available , flank steak can be used instead .
1 Prepare the Steak : Place the steak on a plate and let it come to room temperature for 30 minutes before cooking . Drizzle both sides with olive oil , and season with salt and pepper . Heat a 12 ” ( 30 cm ) frying pan over medium-high to high heat . Add the steak and cook until nicely seared , about 2 – 4 minutes per side . Transfer to a carving board to rest . 2 Cook the Mushrooms : While the steak rests , melt the butter in a 10 ” ( 20 cm ) frying pan over medium heat . Add the sliced garlic , mushrooms , and thyme sprigs . Cook , stirring occasionally , until the mushrooms are golden-brown , about 5 – 7 minutes . 3 Make the Sauce : While the mushrooms cook , add minced garlic and red wine to the pan with the steak drippings . Cook over medium-high heat , stirring , until the wine reduces by half . Add the veal stock , bring to a boil , and let simmer for 2 minutes . Reduce the heat to low , then stir in the cream and Dijon mustard . 4 Assemble and Serve : Season the sauce and mushrooms with salt and pepper . Remove the thyme sprigs from the mushrooms and stir in the lemon zest . Slice the steak against the grain , then transfer to a serving platter . Add the mushrooms , top with the sauce , and garnish with fresh parsley . goodfoodshow . com 35