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Grilled bavette steak recipe served on a plate, by Pekin the Chef

Aug 04 2026

Restaurants›1 Elgin Restaurant›Grilled Bavette Steak Recipe

Grilled Bavette Steak Recipe

Name: 1 Elgin Restaurants Grilled Bavette Steak Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: French
Ingredients: 2 pieces Bavette steak; 2 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 500 g Sunchokes (Jerusalem artichokes); 2 tbs Butter; 2 cloves Garlic cloves, minced; 1 tsp Salt; 1 tsp Black pepper; 250 g Mushrooms, finely chopped; 100 g Shallots, finely chopped; 2 tbs Truffle oil; 250 ml Vegetable stock; 1 to taste Salt; 1 to taste Black pepper; 200 g Swiss chard, chopped; 1 tbs Olive oil; 1 clove Garlic cloves, minced; 1 to taste Salt; 1 to taste Black pepper

Inspired by 1 Elgin Restaurant

Time1h

Serves2

Caramelized sunchoke, truffled duxelles jus, wilted Swiss chard

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Ingredients

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Steak

2 pieces Bavette steak

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Caramelized Sunchokes

1 1/8 lb (500 g) Sunchokes (Jerusalem artichokes)

2 tbs Butter

2 cloves Garlic cloves, minced

1 tsp Celtic sea salt

1 tsp black pepper

Truffled Duxelles Jus

8.82 oz (250 g) Mushrooms, finely chopped

3 1/2 oz (100 g) Shallots, finely chopped

2 tbs Truffle oil

1.06 cup (250 ml) Vegetable stock

1 to taste Celtic sea salt

1 to taste black pepper

Wilted Swiss Chard

7.05 oz (200 g) Swiss chard, chopped

1 tbs olive oil

1 clove Garlic cloves, minced

1 to taste Celtic sea salt

1 to taste black pepper

Method

Steak Preparation

Season the Steak

Rub the bavette steak with olive oil, salt, and black pepper. Let it marinate for at least 30 minutes.

Grill the Steak

Preheat the grill to high heat. Grill the steak for about 4-5 minutes on each side for medium-rare. Let it rest for 5 minutes before slicing.

Caramelized Sunchokes

Prepare the Sunchokes

Peel and slice the sunchokes into thin rounds.

Cook the Sunchokes

In a skillet, melt butter over medium heat. Add minced garlic, sunchokes, salt, and pepper. Cook until the sunchokes are golden brown and tender, about 15-20 minutes.

Truffled Duxelles Jus

Sauté the Ingredients

In a pan, sauté shallots until translucent. Add mushrooms and cook until they release moisture and become browned, about 10 minutes.

Make the Jus

Add vegetable stock and truffle oil to the mushroom mixture. Simmer for 10 minutes, then season with salt and pepper to taste.

Wilted Swiss Chard

Sauté the Chard

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add the chopped Swiss chard, season with salt and pepper, and cook until wilted, about 5 minutes.