Grilled Bavette, Mushroom Beurre Rouge
Bavette d’aloyau (flap steak), cut from the bottom sirloin of grass-fed beef. Marinated for 2 days in olive oil, fresh garlic, rosemary and thyme, then quickly grilled over high heat to rare-medium rare. Rested, then thinly sliced across the grain and served with a reduction of dry red wine, red wine vinegar and shallots with knobs of cold, pastured butter whisked in to form an emulsion. Finished with Fleur de Sel and freshly-ground black pepper..
frugalfeeding said,
November 16, 2011 at 5:18 pm
This looks disgracefully incredible.
Jereme's Kitchen said,
November 16, 2011 at 6:18 pm
looks amazing!
Brendy said,
November 17, 2011 at 1:29 pm
Exquisite…
when marinating during the winter months the lower temperatures works perfectly for extended refrigerator space…Lanai space is perfect for marinating and storing fruit.
Karen from DDP (@partyista) said,
November 27, 2011 at 5:15 pm
I am speechless! The photo speaks for itself. I love your grilled bavette recipe ;)
Ren said,
November 28, 2011 at 5:05 am
How nice of you to say! Thank you!