Grilled Bavette, Mushroom Beurre Rouge
16 Nov 2011 23:12

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 butter whisked in to form an emulsion. Finished with fleur de sel and freshly-ground black pepper.

Visit us at http://ediblearia.com/


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Edible Aria

Austin, Madison, Taos

Eat as though your life depends on it!

web ediblearia.com/

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Grilled Bavette, Mushroom Beurre Rouge
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