🥩 Bavette à l'échalote (flank steak with shallots)

Name: Bavette à l'échalote (flank steak with shallots)
Total time: 25 min
Yield: 2
Cuisine: France · Paris bistros
Ingredients: 2 flank steaks (bavette), about 180 g each; 4 shallots, finely sliced; 150 ml red wine; 30 g butter; 3 sprigs thyme; 1 tbsp vegetable oil; Salt and freshly ground black pepper

Origin: France · Paris bistros

462kcal

per serving · 220 g

210kcal

per 100 g

48 gProtein22 g / 100 g

26 gFat12 g / 100 g

7 gCarbs3 g / 100 g

Bavette à l'échalote is a French bistro classic: flank steak seared hard in a hot pan and served rare to medium-rare under a glossy sauce of softened shallots, red wine, butter and thyme. The cut is coarse-grained, beefy and pleasantly chewy, and the sweet-sharp shallot sauce cuts through its richness. It usually comes with fries or a green salad.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Keto-friendly3 g carbs per 100 g

✓

High protein22 g protein per 100 g — 42% of the calories

Not vegetarianbecause of: flank steak

Not veganbecause of: flank steak, butter

Contains dairybecause of: butter

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

flank steakshallotred winebutterthyme

Recipe

2 servings25 min

Ingredients

2 flank steaks (bavette), about 180 g each
4 shallots, finely sliced
150 ml red wine
30 g butter
3 sprigs thyme
1 tbsp vegetable oil
Salt and freshly ground black pepper

Method

Take the steaks out of the fridge 20 minutes ahead and season them with salt.
Heat the oil in a heavy pan until very hot and sear the steaks for 2–3 minutes per side for rare to medium-rare. Rest them on a warm plate.
Lower the heat, add half the butter and the shallots with the thyme and cook for 3–4 minutes until soft.
Pour in the wine, scrape the pan and boil until reduced by about two thirds.
Take the pan off the heat and swirl in the remaining butter to make a glossy sauce. Season with pepper.
Slice the steaks across the grain, spoon the shallot sauce over and serve at once.

How to make it lighter

Use 10 g butter in the sauce instead of 30 g — every 10 g of butter is about 75 kcal.
Serve it with a big green salad or green beans instead of fries.
Flank is a fairly lean cut: trim any outer fat and keep the portion to about 150 g of meat.

History

Bavette is the French butcher's name for cuts from the flank and lower belly of beef, prized for flavour rather than tenderness. Paired with a quick shallot pan sauce, it has long been a standard of Parisian bistros and brasseries, and it remains one of the most common steaks on French menus.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →