by Daniel Jacobs, Chef , Wolf Peach, Milwaukee, Wis.
- 16-ounce Certified Piedmontese bavette steak, cut into 3 pieces then pounded ¼-inch thick
- 8 tablespoons butter
- 3 shallots, minced
- 3 tablespoons Dijon mustard
- 3 tablespoons Worcestershire sauce
- 6 tablespoons demi-glace
- 3 tablespoons Madeira wine, or sherry wine
- 2 tablespoons lemon juice
- 2 tablespoons chopped parsley
Dry meat on paper towels and season with salt and pepper. In a high-sided sauté pan, sear the steaks until browned on each side. Transfer to plate and tent with foil to keep warm.
In the sauté pan, melt 1 tablespoon of butter. Add shallot. Cook over medium heat until the onion starts to sweat and become fragrant. Add wine and continue cooking until reduced by half. Add mustard, Worcestershire, and demi-glace. Bring to boil and turn off heat. Add parsley and whisk in remaining butter. Finish with lemon juice.
Pour sauce over steaks and serve immediately with salad or baked potato.
Pairing: Cabernet sauvignon or saison beer