Bavette De Boeuf Grillée Recipe

Name: Charbon Steakhouses BAVETTE DE BOEUF GRILLÉE Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 kg Bavette de boeuf; 2 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 800 g Potatoes; 50 g Butter; to taste Salt; to taste Black pepper; 250 ml Red wine; 200 ml Beef stock; 2 Shallots; 30 g Butter; 1 tsp Fresh thyme; 300 g Seasonal vegetables (e.g., green beans, carrots); 1 tbs Olive oil; to taste Salt; to taste Black pepper

Inspired by Charbon Steakhouse

Time1h 15m

Serves4

Patate rissolées, sauce vin rouge et légumes du jour

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Ingredients

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Main Ingredients

2.2 lb (1 kg) Bavette de boeuf

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

For the Potatoes

1 3/4 lb (800 g) Potatoes

1 3/4 oz (50 g) Butter

to taste Celtic sea salt

to taste black pepper

For the Red Wine Sauce

1.06 cup (250 ml) Red wine

7/8 cup (200 ml) Beef stock

2 Shallots

1.06 oz (30 g) Butter

1 tsp Fresh thyme

For the Vegetables

10.6 oz (300 g) Seasonal vegetables (e.g., green beans, carrots)

1 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Method

Preparation of the Beef

Marinate the Beef

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

Grill the Beef

Preheat the grill to high heat. Grill the marinated bavette for about 4-5 minutes on each side for medium-rare, or until desired doneness. Let it rest for 5 minutes before slicing.

Preparation of the Potatoes

Cook the Potatoes

Peel and dice the potatoes into small cubes. Boil them in salted water until tender, then drain.

Sauté the Potatoes

In a large skillet, melt the butter over medium heat. Add the boiled potatoes, season with salt and pepper, and sauté until golden and crispy, about 10-15 minutes.

Preparation of the Red Wine Sauce

Sauté Shallots

In a saucepan, melt the butter over medium heat. Add chopped shallots and sauté until translucent.

Make the Sauce

Add the red wine and beef stock to the pan. Bring to a boil and reduce the heat. Simmer until the sauce has thickened slightly, about 10 minutes. Stir in fresh thyme and season to taste.

Preparation of the Vegetables

Cook the Vegetables

In a separate skillet, heat olive oil over medium heat. Add the seasonal vegetables and sauté until tender, about 5-7 minutes. Season with salt and pepper.