Bazas Beef with Red Wine Sauce
Bazas Beef with Red Wine Sauce is a gourmet dish showcasing the high-quality beef from Bazas, a region in southwestern France known for its exceptional cattle. The beef, known for its tenderness and flavor, is typically seared to perfection. The dish features a rich red wine sauce, made by deglazing the pan with a robust Bordeaux wine, then simmering it with shallots, garlic, and herbs like thyme and bay leaves. The sauce is reduced until thick and flavorful, enhancing the natural taste of the beef. Often garnished with fresh herbs, this dish is an elegant and sumptuous main course, perfect for a sophisticated meal.
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.
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Notes
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