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Sous-Vide Bavette Steak Served

Sous-Vide Bavette Steak or Flank Steak with Mushroom Sauce

A simple way to cook this frugal cut of beef, known as the butcher's secret!

Course Main Course
Cuisine British
Keyword mushroom, Sous-Vide, steak
Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Servings 2
Calories 350 kcal
Author Fiona Maclean


  • 300 g Bavette or Flank Steak
  • 2 sprigs Thyme
  • Salt and Pepper
  • 20 g Butter

Mushroom Sauce

  • 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


  1. Season the steak well with salt and pepper and press the thyme sprigs firmly into the meat

  2. 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

  3. Heat the water bath to 54C

  4. Sous-vide for 2 hours

    Sous-vide Bavette or Flank Steak
  5. Heat the butter in a heavy-based pan till it is sizzling and slightly nutty in colour

  6. Take the steak from the sous-vide and put it into the frying pan.

  7. Brown on all sides for just a few seconds (the whole process should take around a minute)

    Sous-Vide Bavette, uncut
  8. Leave to rest for 3-4 minutes before slicing across the grain

Mushroom Sauce

  1. While the steak is cooking, slice the mushrooms. 10 minutes before you are ready to serve the steak, start to make the sauce

  2. Add the oil to a frying pan and then gently saute the mushrooms until they are soft and have slightly caramelised edges

    Mushrooms cooked in butter then in red wine reduction
  3. Add the wine and reduce down until the pan is nearly dry

  4. Add the butter and melt

  5. Whisk in the cream and season with salt and pepper to taste

  6. Serve the steak with the sauce poured over or in a small jug to the side