Bavette Steak with Beurre Rouge Roasted Potatoes

Bavette Steak with Beurre Rouge Roasted Potatoes


  • 1 lb baby potatoes, haved
  • Olive oil to taste
  • Salt and pepper to taste
  • 3 sprigs rosemary
  • 1/2 cup red wine
  • 1/4 cup low sodium beef broth
  • 1/8 cup finely chopped shallot
  • 3/4 bay leaf
  • 4 tablespoons cold unsalted butter, cut into 1/4-inch pieces
  • 1 La Cense Bavette Steak


Preheat oven to 425°. Place potatoes on a durable baking sheet. Toss potatoes with olive oil and season with salt and pepper. Spread cut-side down on the sheet. Drape potatoes with the rosemary sprigs. Roast potatoes for 15 minutes without stirring, until crisp and brown. Pierce with a knife and if not yet tender, roast for about 10-15 minutes longer. While potatoes are roasting, combine the wine, broth, shallots and bay leaf in a small saucepan. Bring mixture to a boil, then reduce heat to medium. Keep at a low boil until reduced to 1/4 cup. Discard the bay leaf and set aside. Season the steak well on both sides with salt and pepper. Heat a large skillet over medium-high heat and add enough olive oil to coat the bottom of the pan. Add steak in as oil simmers. Cook until browned, only about a minute per side. Transfer the meat to a baking sheet and roast in the oven until cooked to your liking, about 8 minutes for medium-rare on the thicker part. Our beef is 100% grass-fed and thus cooks faster than conventional grain-fed beef. Remove from the oven, wrap in foil and rest for ten minutes. Remove the wine reduction from the heat, and add a little of the cold butter, whisking until it melts. Continue adding the butter a little at a time, reheating gently for a moment if necessary, until the sauce has thickened. Season the reduction with salt and pepper. Slice the steak thinly against the grain. Serve with the beurre rouge (wine reduction) and the potatoes.

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