Bavette aux échalotes

I used the bavette I bought the other day from Source to make bavette aux échalotes, one of my favourite ways of cooking this underrated cut. It involves an unlikely amount of vinegar so no, 75ml is not a misprint. You can make the rest of the liquid beef stock or a mixture of beef stock and red wine but I find it's particularly good if you use the Essential Steak Sauce I posted on my website today.

Another tip: bavette needs to be cooked quickly otherwise it can be tough but if you buy well-aged beef it shouldn't be a problem. You’ll probably need to order it from your butcher - it’s a cut they tend to keep for themselves. (Unsurprisingly since it was selling at under £10 a kilo)

Serves 2
2 tbsp olive oil
350g well-aged, thinly sliced bavette (skirt steak)
25g butter
225g evenly sized shallots, peeled and quartered
75ml red wine vinegar
75ml Essential Steak Sauce (aka red wine sauce) or strong beef stock
Sea salt and freshly ground black pepper

Heat a cast iron frying pan for about 5 minutes until almost smoking. Trickle a little of the oil over each side of the meat, rub it in and season lightly with salt and pepper. Fry the meat about 1 1/2-2 minutes each side, pressing the pieces firmly down into the pan with a wooden spatula. Transfer to a warm plate and cover lightly with foil. Wipe the pan with a piece of kitchen towel, replace over a medium heat for a couple of minutes then add the remaining oil and half the butter. Tip in the shallots and fry over a medium high heat for about 6-7 until well browned. Pour in the vinegar and bubble up until almost evaporated. Add the Essential Steak Sauce or beef stock, the remaining butter and any juices from the meat and heat through. Check seasoning adding more salt and pepper to taste. Serve the meat with the shallots spooned over. 'Frites' and a green salad would be the classic accompaniment but it's also good with mash.