Bavette Steak With Cabernet-Mustard Sauce
by Eric Leyden, Chef, The Nebraska Club, Lincoln, Nebraska
The careful addition of berries, Dijon, and fresh rosemary to this well-balance Cabernet reduction creates a flavorful sauce that won’t overpower the flavor of the beef. Here, it’s served over bavette, but this sauce pairs nicely with any Certified Piedmontese cut.
- 1 Certified Piedmontese bavette steak
- Salt and freshly cracked pepper
Preheat oven to 400°F.
Season steak with salt and freshly cracked pepper. Heat a skillet over medium-high heat. Add the bavette and sear for about 6 minutes. (It is important to get a really good sear.) Flip the steak over and sear for an additional 4 minutes. Transfer to the preheated oven for 5 minutes; remove from oven and let rest for 5 minutes before slicing. Serve with Cabernet Mustard Sauce (recipe follows).
Cabernet Mustard Sauce
- 1 shallot, sliced
- 2 garlic cloves, smashed
- 1 tablespoon olive oil
- ½ bottle hearty Cabernet
- ½ cup fresh or frozen blackberries or blueberries
- 1/3 cup brown sugar
- ¼ cup Dijon mustard
- 2 sprigs fresh rosemary
- ½ cup beef stock
In a saucepot over medium heat, lightly brown the shallots and garlic in oil. Add the rest of the ingredients and continue cooking until reduced enough that the sauce coats the back of a spoon. Pour through a fine mesh strainer, reserving the liquid. Squeeze ingredients to release all juices. If a thicker consistency is desired, continue cooking the sauce until desired consistency is achieved. Serve at room temperature over your favorite Certified Piedmontese steak.
Pairing: Wine Pairing: Bold Cabernet Sauvignon