Bazas Beef with Red Wine Sauce
Ingredients
- 2 Bazas beef hanger steaks
- 2 sprigs flat-leaf parsley
- 0.7 oz butter
- 1.69 cups Médoc red wine
- 3 tbsp grape seed oil optional
- 1 bay leaf
- 1 shallot
- Fleur de sel
- 5- pepper blend
Instructions
- Season the hanger steaks. Sear them well on a charcoal or electric barbecue, or on a pre-oiled plancha, for about 3 to 5 minutes on each side.
- Peel and finely chop the shallot. Sweat it for 5 minutes in a saucepan with 0.35 oz of butter, adding salt and pepper.
- Deglaze with the wine and add the bay leaf. Bring to a boil and reduce by half. Finish the sauce by adding the remaining cold butter while whisking vigorously off the heat.
- Adjust the seasoning of the sauce and serve it with the meat, cut into thick slices, and sprinkle with parsley.
Video
Notes
Bazas Beef with Red Wine Sauce
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Bazas Beef
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