Bavette (Flap) Steak With Beurre Rouge & Roasted Potatoes
photo by Sandi From CA
- Ready In:
- 2 lbs baby yukon gold potatoes, halved if more than 2 inches in diameter
- olive oil
- salt and pepper
- 3 sprigs rosemary or 3 sprigs thyme
- 1 cup red wine
- 1⁄2 cup low sodium beef broth
- 1⁄4 cup finely chopped shallot
- 1 bay leaf
- 1 1⁄2 lbs bavette steak or 1 1/2 lbs flap meat
- 8 tablespoons cold unsalted butter, cut into 1/4-inch pieces and kept chilled
- 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.
Questions & Replies
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I wanted to love this recipe but I have to agree with gowhere - the sauce was not what I hoped. It sounded so good but simply seemed to be lacking in flavor. I made lots so I plan to tweak it a bit and thicken with some arrowroot and add some balsamic. I took a series of cooking classes in France and they used vinegar instead of beef broth which I thought I might like better but I don't. I'll use it on the leftover meat and we'll see. The preparation for the meat was good but and it came out perfectly, but I did not find the result as tender as described and I was even working with a wagyu version of the bavette. Of course that is not the fault of the recipe. We did love the flavor of the bavette
The flap steak was an interesting cut of meat - the sauce, not so much. I think I would have preferred a sauce thickened with a bit of flour or cornstarch - a butter thickener seemed unnecessary, broke one of the times I made it and the meat had enough flavor that the lack of fat wasn't a big problem. Also perhaps my bavette was smaller than yours, but the cooking times were too long.