Classic Bavette à l’Échalote (Skirt Steak with Shallots)
Bavette à l’échalote is a beloved French classic that brings the rich, savory flavors of perfectly cooked skirt steak and caramelized shallots to your table. This dish is quick and easy to make, yet full of depth and character, making it perfect for weeknight dinners or special occasions. Serve it with a side of French fries or a fresh green salad for a complete and satisfying meal. I was inspired to make this after watching my friend, Stef le French Chef on Instagram make this.
Ingredients
1 lb bavette (skirt steak)
4 large shallots, thinly sliced
2 tbsp unsalted butter
1 tbsp olive oil
½ cup red wine (optional)
½ cup beef stock
1 tbsp Dijon mustard
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
1
Prep the Steak: Season both sides of the bavette generously with salt and pepper. Let it sit for about 10 minutes.
2
Cook the Steak: In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the steak and cook for about 3–4 minutes on each side for medium-rare, or adjust to your preferred doneness. Remove the steak from the pan and set it aside to rest.
3
Prepare the Shallot Sauce: In the same skillet, add 2 tbsp butter and the sliced shallots. Sauté the shallots over medium heat until they become soft and golden, about 5–7 minutes.
4
Deglaze with Red Wine (optional): Pour in the red wine, stirring to scrape up any browned bits from the pan. Let the wine reduce by half, about 3 minutes.
5
Add the Beef Stock and Mustard: Stir in the beef stock and Dijon mustard, then let the sauce simmer for 3–4 minutes until it thickens slightly.
6
Serve: Slice the bavette steak against the grain and arrange it on a plate. Spoon the shallot sauce over the top and garnish with fresh parsley. Serve hot with french fries and a green salad, enjoy!
Tags:
#BavetteÀLEchalote#ClassicFrench#frenchcuisine#GourmetAtHome#QuickDinner#SteakRecipeChefBryanCookingwithchefbryanKUTV
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