bavette

bavette, échalote, fond de veau, vin, sel, poivre, beurre

bavette à l'échalote sauce vin rouge

bavettes

échalotes

cuillères à soupe de fond de veau

cl de vin rouge

poivre

g de beurre

Éplucher les échalotes et les couper en petits morceaux.

Faire suer les échalotes à feu doux dans du beurre, pendant environ 10 minutes. 

Ajouter ensuite le vin rouge et le fond de veau préalablement délayé dans un peu d'eau. Saler et poivrer, puis laisser cuire à feu doux pendant au moins 30 minutes.

Cuire à part les bavettes à votre goût.

Mélanger les 2 préparations, puis déguster !

Sauce chinoise comme au Mac Donald avec son gratin dauphinois et ses tranches de bavette ! Pour 6

morceaux de bavette

c à s de sucre blanc

c à s de vinaigre blanc

c à s d'huile de tournesol

c à c de moutarde

c à s de miel liquide + 2 c à c

Un peu de sel

2.4 kg de pomme de terre

œufs

gousse d'ail

l de lait entier

cl de crème liquide

de beurre

Muscade

Gruyère

Parmesan

Poivre

Often thought to be one of the most ancient varieties of pasta, bavette have been used in Ligurian cooking for centuries, though they are not found extensively outside of this region. The Genovese heritage of bavette explains the most common pairing for this pasta which is with pesto sauces, particularly the region’s namesake, pesto alla Genovese, a classic basil pesto made with pine nuts.

Bavette Pasta: Everything You Need to Know

dried bavette (or fresh if you can find it)

fresh basil, roughly chopped

3tbsp extra virgin olive oil

Parmigiano Reggiano, grated

pine nuts

garlic cloves, crushed

Salt and black pepper

Begin by gently toasting the pine nuts in a dry frying pan over medium-high heat until they start to brown. Keep moving them around the pan to prevent burning.

Put the basil, Parmigiano Reggiano, and garlic along with 2 tbsp of extra virgin olive oil into a pestle and mortar and grind until creamy, or combine in a blender and blitz.

Add the pine nuts and grind until they start to break down and combine with the basil mixture.Continue until you have a thick paste with a slightly chunky consistency.

Drizzle the remaining olive oil into the mortar or blender if you think it’s required and continue to grind until smooth. 

Whilst you prepare your pesto, bring a large pot of salted water to the boil. Cook your bavette as per the packet instructions, removing 1-2 minutes early if you prefer your pasta al dente. 

Drain your pasta and transfer to a large bowl with the pesto. Toss gently to coat and serve immediately. Buon appetito!

Perfectly seared bavette steak with a fresh herb and balsamic sauce. Starting with a quick but flavorful marinade, this recipe is my favorite way to cook a flap steak.

Balsamic Bavette Steak (cast iron or grill)

Bavette steak

salt

black pepper

olive oil

unsalted butter

garlic

parsley (roughly chopped)

rosemary

oregano

Dijon mustard

balsamic vinegar

Kosher salt and pepper

Blend

Combine all the ingredients in a blender. Process on high for 1 minute until creamy.

Marinade

Add the meat to a freezer bag and pour all but 1/4 cup of the sauce into the bag. Seal the bag and shake to coat. Marinade for at least 1 hour, up to overnight.

Reserve

Season the remaining sauce lightly with salt and pepper. Reserve for serving over the steak.

Balsamic Sauce and Marinade

Season

Remove the steak from the marinade. Shake off any excess. Salt and pepper both sides of the steak(s).

Cook

Heat the olive oil and butter in a cast iron skillet over medium high heat. Be sure to turn your vent hood on!  Add the steaks and cook for 3 to 4 minutes per side for medium rare. Or cook longer to your desired doneness.

Rest

Let the steaks rest for 5 minutes before slice. Serve with the remaining sauce,

How to Cook a Bavette Steak- Cast Iron Method

Grill

Set up your grill for direct heat, between 400 and 450 degrees. Place the steaks on the grill and grill for 4 minutes per side, flipping only once for medium-rare. For medium steaks, move to indirect heat for an additional 3 to 4 minutes.

Let the steaks rest for 5 minutes before slice. Serve with the remaining sauce.

How to Cook a Bavette Steak- Grill Method

We love this steak recipe. I sauté pears in butter add some brown sugar to glaze and add some walnuts. So delicious over a lettuce salad. Add Gorgonzola cheese. 
Yummy

https://content.jwplatform.com/videos/79lBB7SW.mp4

A balsamic marinated bavette steak cooked in a cast iron pan. This classic French beef bavette is a steak dinner with loads of flavor and not a lot of fuss.

Top 4 bavette recipes from across the web

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