Bavette (Flap) Steak With Beurre Rouge & Roasted Potatoes

May 09, 2023May 9, 20230 1
Bavette (Flap) Steak With Beurre Rouge & Roasted Potatoes recipe for a hearty meal
in Main

Prep

20 min

Cook

50 min

Ready In

70 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 lbs baby yukon gold potatoes , halved if more than 2 inches in diameter
olive oil
salt and pepper
3 sprigs rosemary or 3 sprigs thyme
1 cup red wine
1/2 cup low sodium beef broth
1/4 cup finely chopped shallot
1 bay leaf
1 1/2 lbs bavette steak or 1 1/2 lbs flap meat
8 tablespoons cold unsalted butter , cut into 1/4-inch pieces and kept chilled

Nutrision Information

Servings Per Recipe
6
Calories
510
Sugar
2g
Fat
35g
Bavette (Flap) Steak With Beurre Rouge & Roasted Potatoes is a classic French dish that is perfect for a hearty lunch or dinner. The steak is tender and juicy, while the beurre rouge sauce adds a savory and rich flavor to the dish. The roasted potatoes are crispy on the outside and soft on the inside, and make the perfect side dish to the steak. This dish is perfect for a special occasion or a weekend dinner with friends and family.

Instructions

1.Preheat oven to 425°F.
2.Toss potatoes with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
3.Spread in a large shallow baking pan and roast in upper third of oven, stirring occasionally, for 30 minutes.
4.Remove from oven and scatter rosemary or thyme over potatoes.
5.Roast until tender and golden brown, about 15 to 20 minutes more.
6.While potatoes are roasting, boil wine, broth, shallot, and bay leaf in a 2- to 3-quart heavy saucepan until reduced to about 1/4 cup, about 20 to 25 minutes.
7.Discard bay leaf.
8.Pat steak dry and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper.
9.Heat remaining tablespoon oil in a 12-inch heavy skillet over high heat until just smoking, then brown steak on both sides, about 4 to 5 minutes total for medium-rare.
10.Transfer to a cutting board and let stand 5 minutes.
11.Stir butter into sauce and continue to cook over low heat, stirring occasionally, until thickened and smooth.
12.Season with salt and pepper.
13.Slice steak and serve drizzled with sauce, with roasted potatoes.
14.

PROS

This recipe is perfect for a hearty meal.

The steak is cooked to perfection, juicy and tender, and served with a savory beurre rouge sauce that will leave you wanting more.
The potatoes are roasted to perfection, crispy on the outside and soft on the inside.

CONS

This recipe is high in fat and calories and may not be suitable for those on a low-fat diet.

Additionally, it requires a bit of time and effort to prepare, so it may not be suitable for those short on time.

HEALTH & BENEFITS

While this recipe is not particularly healthy, it can be enjoyed as an occasional treat in moderation.
The steak is a good source of protein, and the potatoes are a good source of potassium, vitamin C, and dietary fiber.
The red wine in the beurre rouge sauce contains antioxidants that may help protect against heart disease and certain types of cancer when consumed in moderation.

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