RECEPT: Bavette, Flat Crow and Spiderhead à l'echalotte

RECEPT: Bavette, Flat Crow and Spiderhead à l'echalotte

WHAT 

Butter or fat
salt and pepper
piece of meat of your choice
1 to 2 shallots
1 glass of red wine
1 dl beef ceiling


HOW

  • Heat the meat, depending on its thickness, for an hour in a hot air oven at 50°C.
  • Season the meat with salt and pepper.
  • Melt the butter or fat in a hot pan and fry the meat for 3 min. on high heat on each side.
  • In another pan, stew the finely chopped shallot.
  • Remove the meat from the pan and plus the pan with the stock and red wine. Leave to reduce and add the shallot.
  • Season with salt and pepper.

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