How to Cook Bavette Steak Sous-Vide.
If you’ve ever looked at cuts of beef like Bavette or Flank Steak and wondered whether to take the risk, I’ll let you into a little secret. With a sous-vide, there really isn’t any risk – although this particular piece of meat can be hard to cook, the sous-vide puts you in complete control. Bavette steak is the French name for flank steak – the long, flat section of meat that runs under the sirloin and loin of the animal. Bavette means bib in French – and as the name suggests, it tends to be a rather flat, lean piece of meat. Without a sous-vide, it’s often marinated and then flash-fried, to avoid drying the meat out. With a sous-vide though, you can use the controlled slow cooking in the water bath to ensure your flank steak or bavette is perfectly tender – then simply brown it off in a frying pan or hot griddle.
If you don’t have a sous-vide, I’d suggest using bavette steak for stroganoff, for a stirfry or to make rather posh tacos if you don’t want to marinate the meat. It’s also a good cut to use in a steak sandwich. You can also use bavette steak in a casserole or slow cooker stew – but that does seem a shame and a bit of a waste of a delicious cut of beef. If you DO have a sous-vide, please try this method of cooking what is a really well-flavoured cut of beef that is sometimes called the ‘butcher’s secret’. I’ve made a mushroom in cream and red wine sauce to go with my sous-vide Bavette steak, but you could make any sauce of your choice – it would pair beautifully with a blue cheese sauce or with peppercorn sauce.
If you want to cook bavette steak sous-vide, you will need zip lock bags or a vacuum sealing system, a sous-vide (mine is the Anova Nano), pepper and salt, butter and oil to finish the steak and your sauce ingredients. For the mushroom sauce, I used ordinary button mushrooms, a good pat of butter, salt, pepper, a glass of red wine and some double cream to finish.
I served my bavette steak with Parmentier potatoes and with roasted asparagus which I popped in the oven for the last 10 minutes of cooking the potatoes. And of course, with the delicious mushroom sauce, which I will be making again to serve with steak, venison and even pork.
I’ve paired this dish with a bottle of Los Olivos Malbec 2018 from Argentina which is a robust, fruity wine with a long finish. I used a glass of the wine in my mushroom sauce – but the rest was the perfect thing to accompany a full-flavoured steak with a rich sauce. Los Olivos Malbec is available from Taurus Wines in Guildford and has an RRP of £11.60. The 2018 which we enjoyed, was the result of a great vintage in the Uco Valley, Argentina and was intensely fruity.
Here’s how to cook Sous-Vide Bavette Steak with mushroom sauce. This produces a medium-rare steak which I believe is the optimum way to serve this cut of meat. Should you prefer medium or well done, simply increase the temperature of your water bath by 2 degrees for medium and by 4 degrees for well done.
A simple way to cook this frugal cut of beef, known as the butcher's secret!
- 300 g Bavette or Flank Steak
- 2 sprigs Thyme
- Salt and Pepper
- 20 g Butter
- 300 g Mushrooms of your choice
- 20 g Butter
- 15 ml Olive oil
- 125 ml Red wine
- 100 ml Double Cream or Heavy Cream
- Salt and Pepper to season
Season the steak well with salt and pepper and press the thyme sprigs firmly into the meat
Place in a zip lock bag and use the water dispersion method to create a vacuum or use a vacuum seal system to seal your steak
Heat the water bath to 54C
Sous-vide for 2 hours
Heat the butter in a heavy-based pan till it is sizzling and slightly nutty in colour
Take the steak from the sous-vide and put it into the frying pan.
Brown on all sides for just a few seconds (the whole process should take around a minute)
Leave to rest for 3-4 minutes before slicing across the grain
While the steak is cooking, slice the mushrooms. 10 minutes before you are ready to serve the steak, start to make the sauce
Add the oil to a frying pan and then gently saute the mushrooms until they are soft and have slightly caramelised edges
Add the wine and reduce down until the pan is nearly dry
Add the butter and melt
Whisk in the cream and season with salt and pepper to taste
Serve the steak with the sauce poured over or in a small jug to the side
If you prefer to use a more classic cut of steak, I’ve also made sous-vide fillet steak – which is utterly delicious, but considerably more expensive than bavette or flank steak. I’ll be sharing more sous-vide recipes as I learn more about how my Anova Nano works. In the meantime, why not pin this recipe for later