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Bavette a l’echalotte (Bavette with shallot)

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20 mins
Serves 2 people

Recipe: Harry Eastwood

Bavette, a French-style cut, is similar to a flank steak, and kind of like a hangar or skirt steak, but better than any of them


  • 2 bavette steaks weighing around (1- 1½ lb) - (approximate 8oz each)
  • Butter
  • Salt and Black pepper
  • 50g (1¾oz) shallots, peeled and sliced lengthways to thin strips
  • A little parsley, finely chopped



Heat a large frying pan until it’s searingly hot, then add the steaks to the dry pan.


Fry for 4 minutes on the first side, then add the butter to the pan and fry on the second side for 1 minute (for rare) or up to 3 minutes (for well done).

Secret: This cut of meat is lean and full of flavour and adding the butter at the end of cooking (instead of at the beginning as in most traditional French recipes) provides flavour without piling on the calories.


Remove the pan from the heat, season well and wrap each steak in tinfoil. Keep warm under a clean tea towel for 10 minutes.


To cook the shallots, simply add them to the juices in the frying pan and place over a medium heat until softened. Unwrap the meat and top with the shallots. Season with salt, sprinkle with a little parsley and serve hot.

Bon Appetit!