Bavette aux echalotes

Bavette aux echalotes

By
From
The Frugal Cook
Serves
2
Photographer
Mike Cooper

Bavette or skirt is one of the most popular French bistro cuts, especially cooked this way with vinegar. It needs to be cut on the cross and cooked quickly otherwise it can be tough - but it's really flavourful.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
25g soft butter
250g evenly sized small shallots, peeled and quartered
or small onions, at a pinch
1/3 cup red wine vinegar
300g thinly sliced bavette
75ml beef stock
salt, to taste
freshly ground pepper, to taste
tomato ketchup, to taste

Method

  1. Heat a medium-sized frying pan over a moderate heat and add a tablespoon of oil and half the butter. Tip in the shallots and fry over a medium high heat for about 6-7minutes until well browned. Pour in the vinegar and bubble up until almost evaporated then set aside. Heat a ridged grill pan or cast iron frying pan for 2-3 minutes until almost smoking. Rub the remaining oil onto both sides of the steaks and season lightly with salt and pepper. Fry the meat about 1-2 minutes each side, pressing the pieces firmly down into the pan with a wooden spatula. Transfer to a warm plate, cover lightly with foil and rest for б minutes. Put the onions back on the heat, whisk in the remaining butter and any juices from the meat and heat through. Check the seasoning adding salt and pepper to taste and a few drops of tomato ketchup if the sauce is too sharp - an old chef trick! Serve the meat with the shallots spooned over. Great with chips. Pretty good with mash or a baked potato.

Variations

  • You could make this with minute steak.

Thrifty tip

  • If you've any braising liquid left over from making a stew stashed away in the freezer add that instead of the stock.
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