Bavette Steak With Beurre Rouge Sauce, New Potatoes & Asparagus
by Lucia Watson, Chef , Lucia’s Restaurant, Minneapolis, Minn.
Fresh spring flavors are amplified with a refined, tangy beurre rouge sauce for a deliciously balanced dish that comes together easily. Make the sauce ahead of time for added convenience and warm before serving.
- 2 (16-ounce) Certified Piedmontese bavette steaks
- 2 teaspoons kosher salt
- Ground pepper, to taste
- 1½ pounds new potatoes, quartered and tossed in olive oil
- 2 tablespoons chopped fresh chives
- 1 bunch asparagus spears, blanched*
- *To blanch asparagus, boil cleaned and trimmed spears in a large pot of salted water for about 3 to 4 minutes. Drain and immediately transfer to ice water to stop the cooking process. Sautee for a couple minutes to warm just before serving.
About an hour ahead of cooking time, season the steaks with salt and pepper rest at room temperature.
Preheat oven to 400°F. Spread oiled potatoes onto a baking sheet. Roast for around 30 minutes, or until potatoes are fork-tender.
While the potatoes cook, add oil to a cast iron pan and turn the heat to medium-high. When the oil is hot, but not smoking, lay the bavette in the pan. Sear undisturbed for 3 to 7 minutes, then flip to sear the other side.
Cook to an internal temperature of about 128°F. (Remember that Piedmontese beef cooks faster than traditional beef; be especially careful when cooking bavette, which is a thin cut that can overcook quickly.)
Transfer the bavette to a wooden board to rest for 10 minutes (the internal temperature of the cut will continue to rise as the meat rests). To serve, slice the bavette across the grain into strips.
Toss the potatoes with the chives just before serving. Serve the bavette with the new potatoes, Beurre Rouge Sauce (recipe follows), and blanched asparagus.
- Beurre Rouge Sauce
- 2 small shallots, finely chopped
- 1 tablespoon dried tarragon
- 1 bay leaf
- 1 cup fine red wine (preferably the wine served with the meat)
- 1 tablespoon red wine vinegar
- Black pepper, to taste
- 8 tablespoons unsalted butter, diced and chilled
In a heavy saucepan, combine the shallot, tarragon, bay leaf, wine, vinegar, and pepper. Over medium heat, reduce the mixture until about 1 tablespoon of liquid is left in the pan. Remove the bay leaf.
Over very low heat, whisk the butter into the red wine mixture, two pieces at a time, whisking constantly until all the butter is absorbed and the sauce is creamy. Keep warm until ready to serve.
Pairing: 2015 Neyers Sage Canyon Red; use it in the sauce, and serve remaining wine with the meal.