Bavette with Shallot Red Wine Sauce by Giltreatsgil

Ingredients

• 450g (1 lb) bavette or flank steak
• 3 large shallots, finely minced
• 150ml (2/3 cup) dry red wine
• 120ml (1/2 cup) beef stock
• 2 tbsp unsalted butter
• 4 large starchy potatoes (e.g., russet)
• 500ml (2 cup) vegetable oil for frying
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Peel potatoes and slice into very thin matchsticks using a mandoline or sharp knife; soak in cold water for 15 minutes, then pat completely dry.
2. Heat oil in a deep pan to 180°C (350°F) and fry potato matchsticks in batches until golden and crispy, about 3-5 minutes, then drain on paper towels and salt immediately.
3. Season the steak generously with salt and pepper on both sides.
4. Heat a heavy skillet over high heat with a tablespoon of oil; sear the steak for 3-4 minutes per side for medium-rare, then remove to a board and let rest for 10 minutes.
5. In the same skillet, add minced shallots and sauté over medium heat for 3 minutes until softened.
6. Pour in red wine to deglaze, scraping up brown bits, and simmer for 4 minutes until reduced by half.
7. Add beef stock and simmer for another 5 minutes until thickened, then whisk in cold butter off the heat to emulsify.
8. Slice the steak against the grain and serve topped with the red wine sauce and a side of crispy potatoes.