Bavette Steak With Beurre Rouge

Bistro Filet Au Poivre

Serves 10
Allergy Milk
Meal type Main Dish


  • 3 1/4lb potato oven roasted medley
  • 4 tablespoons kosher salt
  • 2 tablespoons ground black pepper
  • 2.5lb chuck shoulder tender (cut into 10 equal portions)
  • 4 tablespoons cracked black pepper
  • 4 tablespoons canola/olive oil blend
  • 4 tablespoons shallots (minced)
  • 2 cups beef broth
  • 1/2 cup heavy cream
  • 4 tablespoons butter
  • 30 spears of asparagus (cut and cleaned)
  • 4 tablespoons balsamic vinegar


Step 1
Preheat the oven to 350°. Toss the potatoes with 2 tablespoons ground black pepper and 2 tablespoons of the oil. Place in the oven for 20 minutes or until golden brown. Season the filets with salt and press into each side an equal amount of the cracked black pepper. In a sauté pan heat the remainder of 2 tablespoons of oil and sauté the filets until desired doneness is achieved. Remove from pan and add the shallots and sweat for 5 minutes. Deglaze with the beef broth raising the heat to high and reduce by half. Then add the cream and reduce by half again. Finish the sauce with 2 tablespoons of butter and season to taste with salt and pepper. In a separate pan on medium heat add 2 tablespoons of butter and sauté the asparagus. Season with salt and pepper and finish with balsamic vinegar. Serve with the roasted potatoes.