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..

0 thoughts on “Grilled Bavette, Mushroom Beurre Rouge

  1. 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.

Leave a Reply