Bavette (Flap) Steak With Beurre Rouge & Roasted Potatoes

Ingredients

Directions

1. 1

   Preheat oven to 425°. Place the potatoes on a heavy-duty baking sheet. Toss with olive oil and season with salt and pepper, then spread out cut-side down on the pan. Drape with the rosemary or thyme sprigs, then roast for 15 minutes without stirring, until crisp and brown. Pierce with a knife and if not yet tender, roast for about 10-15 minutes longer. Discard the herbs, or use as garnish.

2. 2

   Meanwhile, combine the wine, broth, shallots and bay leaf in a small saucepan. Bring to a boil, then reduce heat to medium. Keep at a low boil until reduced to 1/2 cup. This could take 25-30 minutes. Discard the bay leaf and set aside.

3. 3

   (If the steak is too large to fit in one pan, cut it in half to separate the thicker part and the thinner part. Use 2 skillets to cook the steak.)

4. 4

   Season the steak well on both sides with salt and pepper. Heat a large skillet over medium-high heat, then add enough olive oil to coat the bottom of the pan. When the oil shimmers, add the steak and cook until browned, about 1 1/2-2 minutes per side. Transfer the meat to a baking sheet and roast in the oven until cooked to your liking, about 10-12 minutes for medium-rare on the thicker part.

5. 5

   Remove from the oven, tent with foil and let rest 10 minutes.

6. 6

   If the wine reduction has cooled, reheat gently. Remove from the heat, and add a little of the cold butter, whisking until it melts. Continue adding the butter a little at a time, reheating gently for a moment if necessary, until the sauce has thickened. Season with salt and pepper.

7. 7

   Slice the steak thinly against the grain. Serve with the beurre rouge and the potatoes.