Cabernet Sauvignon with steak: an unquestioned classic for a reason. The beefy, full-flavored bavette wants a substantial red wine with tannin, and the Cabernet butter helps complete the liaison.
Cabernet–Shallot Butter
Place wine, minced shallot, and a large pinch of pepper in a small saucepan on medium heat. Reduce wine mixture by three quarters. Add a pinch of salt and continue reducing until a few tablespoons of syrupy mixture remain. Set aside to cool.
Work the wine mixture into the softened butter. Add a squeeze of lemon and the chopped parsley. Chill to firm. May be made a few days in advance.
Bavette Steak
Remove the bavette steak and the butter from the refrigerator 45 minutes before cooking. Sprinkle the meat liberally with sea salt.
Heat a grill or grill pan to high. Lightly drizzle the steak with olive oil and grill until golden brown on both sides and cooked to medium-rare doneness. Let the steak rest for 10 minutes.
Slice the steak against the grain and lay the slices on a platter. Spoon the softened butter over the steak; the heat from the meat will slowly melt the butter. Place a small mound of fava leaves on top of the steak.
Accompany with roasted potato wedges with fennel.
By submitting this form, you are consenting to our Privacy Policy and our Terms & Conditions.
