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Bavette Steak with Peppercorn Sauce
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Bavette Steak with Peppercorn Sauce

Course: EntréeCuisine: Butchery, Steak
Servings

4

servings
Prep time

20

minutes
Cooking time

15

minutes

This classic French bistro dish is a crowd favorite. There are many cuts of beef sold at Littleton’s that would be appropriate for this dish depending on your taste, such as tenderloin, strip, ribeye, or skirt. We used bavette steak which was truly delicious, it has a rich beefy flavor. Just be sure to cut it against the grain when serving! Ask James or any of our butchers to help you decide which cut you’d like to use.

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Ingredients

  • 2 lb. steak (8 oz steak per person, precooked weight)

  • 2 t. avocado oil, or other high heat oil

  • 4 t. black peppercorns

  • 1 T. butter

  • 2 shallots, peeled and finely chopped

  • .25 t. salt

  • 3 T. brandy

  • 6 oz. beef stock

  • 1 t. worcestershire sauce

  • 4 oz. heavy cream

Directions

  • Preheat oven to 375°.
  • Allow steaks to sit at room temperature about 30 minutes before cooking. Season with salt and pepper.
  • Crush the peppercorns in a ziplock bag with a rolling pin or meat mallet until coarsely crushed.
  • Heat the oil over medium high heat in a pan just large enough to brown the steaks. Brown steaks on both sides, remove to a baking dish and finish in oven to desired temperature (120° for rare, 130° medium rare, no more than 135°). Especially if you are using a Bavette, it is not recommended to cook your steak any more than this. Remove steaks when done and allow to rest about 5-10 minutes before slicing or serving.
  • While steak is cooking, melt the butter in the pan you used to sear the steaks. Add shallots and peppercorns and coof, stirring occasionally until the shallots are softened.
  • Pour in the brandy and let it simmer one minute.
  • Add the beef stock and worcestershire sauce. Bring to a boil, then reduce heat and simmer until liquid is reduced by half.
  • Stir in the cream and any resting juices from your steaks. Bring to a gentle simmer. Taste for seasoning adjustment.
  • Slice the steak against the grain, place on a warm plate and top with sauce.

Notes

  • *This is great served with french fries, mashed potatoes, roasted asparagus, and/or a big salad. We served it with a refreshing fennel and endive salad and roast cauliflower.
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