Bavette with caramelised shallots
Serves 4
■ 4 x 200g (7oz) slices of bavette
■ 4 tbsp red wine vinegar
■ 1 sprig rosemary
■ 1 tsp sea salt
■ 1 tsp black pepper
■ 50g (2oz) butter
■ 2 tbsp vegetable oil
■ 4 banana shallots
■ 2 tbsp wholegrain mustard
■ 4 tbsp mayo

Bavette is French in origin and the staple of cheap lunch-time favourite
“steak frites”. The bavette (one of three skirts on the animal) is a
thin steak, grainy in texture, that is found in the flank of the
hindquarter. This is a steak that really must be cooked rare. If not, it
tends to toughness. Also it must be cut and carved across the grain. I
spent years eating bavette in France: it was the staple of the
pre-service staff dinner. A great cut for the barbecue, bavette is
cheap, quick to cook and really de- licious. I like it with mustard mayo
and caramelised shallots.
Bavette is much simpler to cook than
uncles. Because it’s very stringy in texture, this piece of skirt is
best cooked quickly. I like to marinate the cut pieces of steak in oil,
vinegar and herbs for an hour or so, pat them dry, batter them a little
with a rolling pin then flash fry or griddle for a few minutes to

Start by marinating the steaks in red wine vinegar, rosemary, and salt and pepper. Leave the steaks in this mix for a hour or two, then pat dry with kitchen towels and batter a little with the rolling pin. Heat a heavy pan to smoking hot, then add the butter and oil. Sear the bavettes for two to three minutes on each side, then rest for five minutes. At the same time as you put the steaks in, add the sliced shallots to cook until golden. Serve each steak with the shallots and the mustard mayo.