Bavette with Shallot Sauce and Homemade Fries

Name: Bavette with Shallot Sauce and Homemade Fries
Prep time: 30 min
Cook time: 25 min
Total time: 60 min
Yield: 4 servings
Cuisine: French
Ingredients: 700 g bavette steak; 1 tbsp olive oil; to taste salt and pepper; 4 shallots (finely chopped); 2 tbsp butter (unsalted); 250 ml red wine; 1 tbsp balsamic vinegar; 1 tsp sugar; 4 large russet potatoes; 1 L vegetable oil (for frying); to taste salt

60 min 4 servings Medium

All Recipes

Savour the classic French dish of bavette steak with a rich shallot sauce, complemented by crispy homemade fries.

Prep

30 min

Cook

25 min

Total

60 min

Servings

Difficulty

Medium

Bavette with shallot sauce and homemade fries is a quintessential French bistro classic that combines the rich, beefy flavour of flank steak with the sweet, aromatic touch of shallots. This dish is perfect for a cozy dinner or a sophisticated lunch, offering a delightful balance of textures and tastes. The bavette steak, also known as flank steak, is prized for its flavour and tenderness when cooked correctly. Paired with a luscious shallot sauce and golden homemade fries, this meal is a celebration of French culinary simplicity and elegance. Whether you're cooking for family or impressing guests, this recipe is sure to deliver satisfaction.

Instructions

Prepare the fries

Peel and cut the potatoes into 1 cm thick sticks. Soak in cold water for 30 minutes, then drain and pat dry.

Pro tip: Soaking removes excess starch, making the fries crispier.

Cook the fries

Heat the oil in a large pot to 175°C (350°F). Fry the potatoes in batches for 4-5 minutes until golden. Drain on paper towels and season with salt.

Pro tip: Use a thermometer to ensure the oil stays at the correct temperature.

Prepare the bavette steak

Rub the bavette steak with olive oil, salt, and pepper. Let it sit at room temperature for 10 minutes.

Pro tip: Allowing the steak to come to room temperature ensures even cooking.

Cook the steak

Heat a skillet over medium-high heat. Sear the steak for 4-5 minutes per side for medium-rare, or until the internal temperature reaches 63°C (145°F).

Pro tip: Let the steak rest for 5 minutes before slicing.

Make the shallot sauce

In the same skillet, melt butter and add shallots. Sauté until soft. Add red wine, balsamic vinegar, and sugar. Simmer until reduced by half.

Pro tip: Scrape up any browned bits from the steak for added flavour.

Serve

Slice the steak against the grain and serve with shallot sauce drizzled over top, accompanied by the homemade fries.

Pro tip: Garnish with fresh parsley for a pop of colour.

💡

Tips & Tricks

Choose a well-marbled bavette steak for the best flavour.
Ensure your oil reaches the correct temperature for crispy fries.
Rest the steak before slicing to preserve juices.
Use fresh shallots for the sauce to enhance its sweetness.

Frequently Asked Questions

marinade bavette échalote

A simple marinade of olive oil, salt, and pepper enhances the flavour of bavette steak. Add chopped shallots for extra aroma.

How long to cook bavette steak?

Cook the bavette steak for 4-5 minutes per side for medium-rare, until it reaches 145°F (63°C) internally.

What is bavette?

Bavette is a French term for flank steak, known for its flavour and tenderness when cooked properly.

What is a good side for bavette?

Homemade fries or a green salad make excellent sides for bavette steak with shallot sauce.

Can I use another cut of beef?

Yes, hanger steak or skirt steak can be used as alternatives to bavette, though cooking times may vary slightly.

Serving Suggestions

Serve the bavette steak with shallot sauce and homemade fries with a crisp green salad or steamed vegetables for a complete meal. A glass of red wine, such as a Cabernet Sauvignon or a Merlot, pairs beautifully with the beef, enhancing the flavours of the dish. To make ahead, prepare the shallot sauce and fries in advance, reheating them just before serving. Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat the steak gently to avoid overcooking, ensuring it remains tender and juicy.

Nutrition per serving

650

Calories

40g

Protein

28g

Fat

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