Plateau Du Boucher Recipe
Recipe information
Make Plateau Du Boucher in just 1h . Large format signature plate with house selection of sauces and dry-aged meat, filet mignon, bavette steak & bone-in NY strip
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Ingredients
Meat
Sauces
Seasoning
Preparation of Meat
1. Season the Meat
Generously season each piece of meat (filet mignon, bavette steak, and bone-in NY strip) with salt and black pepper on both sides.
2. Sear the Meat
In a large skillet, heat olive oil over medium-high heat. Sear the filet mignon for 4-5 minutes on each side for medium-rare. Remove and let rest.
3. Cook the Bavette Steak
In the same skillet, cook the bavette steak for 3-4 minutes on each side for medium. Remove and let rest.
4. Cook the NY Strip
Finally, sear the bone-in NY strip for 5-6 minutes on each side for medium-rare. Remove and let rest.
Sauce Preparation
5. Prepare Chimichurri Sauce
In a bowl, mix together fresh parsley, garlic, red wine vinegar, olive oil, salt, and pepper to taste.
Assembly
8. Plate the Meat
On a large serving platter, arrange the filet mignon, bavette steak, and bone-in NY strip.
9. Add Sauces
Serve with chimichurri sauce, red wine reduction, and garlic herb butter drizzled over the meat or on the side.
10. Garnish and Serve
Garnish with fresh herbs and serve immediately.
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