Bavette De Boeuf, Sauce Champignons Recipe

Cooking Instructions

1. 1

   Prepare the Bavette

   Season the bavette de boeuf generously with salt and black pepper on both sides.

2. 2

   Sear the Meat

   In a large skillet, heat the olive oil over medium-high heat. Add the bavette and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from the skillet and let it rest for 5-10 minutes.

3. 3

   Make the Mushroom Sauce

   In the same skillet, add the butter. Once melted, add the chopped shallots and minced garlic, and sauté until translucent. Add the sliced mushrooms and cook until they are browned and have released their moisture.

4. 4

   Add Stock and Cream

   Pour in the beef stock and let it simmer for about 5 minutes. Then add the heavy cream and cook for another 2-3 minutes until the sauce thickens slightly. Season with salt and black pepper to taste.

5. 5

   Serve

   Slice the rested bavette against the grain and serve topped with the mushroom sauce. Garnish with fresh parsley.