Bavette Steak “Mirabeau”* recipe served on a plate, by Pekin the Chef
RecipesYvonne'sBavette Steak “Mirabeau”*

Bavette Steak “mirabeau”* Recipe

inspired by

@yvonnes

Apr 28 2025

•

45m

•

Serves 2

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Recipe information

Make Bavette Steak “mirabeau”* in just 45m. white anchovy butter, caramelized green olive, marrow toast

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Ingredients

Main Ingredients

Preparation

Cooking Instructions

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. 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. 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. 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. 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. 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.

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