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

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

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.

0 comments


Leave a comment

Please note: comments need to be approved before they can be published

Products

DIERENDONCK-WEBSHOP_BAVETTE
Flank Steak 2 reviews
€16,00
Shop now
Beef Shank - Onglet
Less than 10 in stock
Beef Shank - Onglet 3 reviews
€10,60
Shop now
Skirt Steak
Less than 10 in stock
Skirt Steak 5 reviews
€11,10
Shop now

Related recipes

Stew from my mom

Recept

Stew from my mom

Who can forget the smell of a freshly made stew?  Read more
Lamb shoulder from the Pyrénées

Recept

Lamb shoulder from the Pyrénées

Between November 15 and December 15, milk lamb from the... Read more
Pork and duck rillette with sage

Recept

Pork and duck rillette with sage

Rillette in a terrine is something to eat with friends.... Read more
close menu