Bavette Flap Steak With Beurre Rouge Roasted Potatoes Rezept

Indulge in this stunning Bavette Flap Steak recipe! This flavorful cut of beef, similar to flank and skirt steak, is surprisingly affordable and packed with deliciousness. We'll sear it to perfection, then roast it to your desired doneness. The star of the show? A rich and decadent Beurre Rouge sauce – a classic French shallot, wine, and butter sauce that will elevate this dish to unforgettable levels. Perfectly crispy roasted potatoes complete this luxurious meal. Prepare for a flavor explosion that's worth every calorie!

Vorbereitung 20 Min.
Kochzeit 50 Min.
Kalorien 761.1 kcal
Eiweiß 109g
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Bavette Flap Steak With Beurre Rouge Roasted Potatoes 186

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Zutaten für Bavette Flap Steak With Beurre Rouge Roasted Potatoes

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Zubereitung von Bavette Flap Steak With Beurre Rouge Roasted Potatoes

  1. Preheat oven to 425°F (220°C).
  2. Wash and cut 1.5 lbs potatoes into 1-inch pieces.
  3. Toss potatoes with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a large baking sheet. Spread in a single layer, cut-side down.
  4. Add 2 sprigs fresh rosemary (or thyme) to the baking sheet.
  5. Roast for 15 minutes without stirring, until edges are crisp and golden brown.
  6. Pierce potatoes with a knife; if not tender, roast for another 10-15 minutes.
  7. Remove rosemary sprigs (reserve for garnish, if desired).
  8. Meanwhile, in a small saucepan, combine 1/2 cup dry red wine, 1/4 cup beef broth, 1/2 cup finely chopped shallots, and 1 bay leaf.
  9. Bring to a boil, then reduce heat to medium-low and simmer until reduced to 1/2 cup (approximately 25-30 minutes).
  10. Discard the bay leaf and set aside.
  11. Season both sides of a 1-lb Bavette steak generously with salt and pepper.
  12. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  13. Sear the steak for 1 1/2-2 minutes per side, until browned.
  14. Transfer steak to a baking sheet and roast in the preheated oven for 10-12 minutes for medium-rare (adjust time for desired doneness).
  15. Remove from oven, tent with foil, and let rest for 10 minutes.
  16. If the wine reduction has cooled, gently reheat.
  17. Remove from heat and whisk in 4 tbsp cold unsalted butter, one tablespoon at a time, until melted and sauce thickens. Reheat gently if needed.
  18. Season the sauce with salt and pepper to taste.
  19. Slice the rested steak thinly against the grain.
  20. Serve the steak with the Beurre Rouge sauce and roasted potatoes. Garnish with reserved rosemary, if desired.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

9g

Fat

92g

Carbs

16g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat Steak Recipes European French Gluten Free

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Beef French Oven European Roast Dinner Party Stove Top Comfort Food Meat Steak Taste Mood Savory Equipment

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Bavette Flap Steak With Beurre Rouge Roasted Potatoes?

Bavette Flap Steak With Beurre Rouge Roasted Potatoes dauert insgesamt etwa 70 Minuten – ungefähr 20 Minuten Vorbereitung und 50 Minuten Kochzeit.

Wie viele Kalorien hat Bavette Flap Steak With Beurre Rouge Roasted Potatoes?

Bavette Flap Steak With Beurre Rouge Roasted Potatoes hat etwa 761.1 Kalorien pro Portion, mit ungefähr 109 g Eiweiß, 16 g Kohlenhydraten und 51 g Fett.

Welche Zutaten brauche ich für Bavette Flap Steak With Beurre Rouge Roasted Potatoes?

Die wichtigsten Zutaten für Bavette Flap Steak With Beurre Rouge Roasted Potatoes sind Yukon Gold Potatoes, Olive Oil, Salt And Pepper, Rosemary, Red Wine, Low Sodium Beef Broth. Die vollständige Liste mit Mengenangaben findest du oben.

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