Bavette Steak “mirabeau”* Recipe

Cooking Instructions

1. 1

   Prepare the Anchovy Butter

   In a small bowl, combine softened unsalted butter with white anchovy filets. Mash together until well blended. Season with salt and black pepper to taste. Set aside.

2. 2

   Caramelize the Olives

   In a skillet over medium heat, add olive oil and heat. Add caramelized green olives and sauté for about 5 minutes until warmed through. Remove from heat and set aside.

3. 3

   Roast the Marrow Bones

   Preheat your oven to 400°F (200°C). Place marrow bones on a baking sheet and roast for 15-20 minutes until the marrow is soft and bubbly.

4. 4

   Prepare the Baguette

   Slice the baguette in half lengthwise and lightly brush the cut sides with olive oil. Toast in the oven for about 5-7 minutes until golden.

5. 5

   Cook the Bavette Steak

   Season the bavette steak with salt and black pepper on both sides. Heat a skillet over high heat and add a little olive oil. Sear the steak for about 4-5 minutes on each side for medium-rare. Remove and let rest for a few minutes.

6. 6

   Assemble the Dish

   Slice the bavette steak against the grain. Spread the anchovy butter over the toasted baguette. Top with roasted marrow and caramelized olives. Serve the sliced steak alongside.