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Bavette Steak with Beurre Rouge & Roast Potatoes

Bavette Steak with Beurre Rouge & Roast Potatoes

Monday, 8 February 2016 14:02:26 Europe/London

Ingredients;

  • 1.2Kg of Tom Hixson Australian Grain Fed Bavette
  • 2 Kg baby Yukon gold potatoes (halved if more than 2 inches in diameter)
  • Olive oil
  • Salt and pepper
  • 3 sprigs rosemary or thyme
  • 2 cup red wine
  • 1 cup low sodium beef broth
  • ½ cup finely chopped shallot
  • 2 bay leaf
  • 16 tablespoons cold unsalted butter, but into ¼ inch pieces and kept chilled.

 

Directions;

  1. Preheat oven to 425°.
  2. Place potatoes on a heavy duty baking sheet, toss with olive oil and season with salt and pepper, the spread out cut-side down on the pan. Drape with the rosemary/ thyme springs and roast for 15 mins without stirring, until crisp and brown. Pierce with a knife and if not yet tender roast for a further 10-15 min. Discard the herbs.
  3. Combine the wine, broth and shallots and bay leaf in a small saucepan. Bring to a boil, then reduce heat to medium. Keep at a low boil until reduced to ½ cup (25-30mins). Discard bay leaf and set aside.
  4. Season Bavette Steak well on both sides with salt and pepper.
  5. Heat a large skillet over medium-high heat, add enough olive oil to coat the bottom of the pan. Once oil start to simmer, add the steak and cook until brown (1 ½ - 2 mins per side).
  6. Transfer meat to a baking sheet and toast in over until cooked to your liking (about 10-12 mins for medium-rare).
  7. Remove from oven, cover with foil and leave for 10 mins.
  8. If the wine reduction has cooled, reheat gently. Remove from heat and add a little of the cold butter, whisking until it melts. Continue this process until sauce has thickened. Season with salt and pepper.
  9. Slice the steak thinly against the grain. Serve with the Beurre Rouge and the potatoes.
Posted By

Emma Pearson

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