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Slow-Cooked Bavette aux Caramelized Échalotes
serves 4 thoroughly

Bavette aux EchalotesCaramelized Shallots


  • 20 shallots, peeled and thinly sliced
  • 1/4 cup olive oil
  • Salt


Sauté on medium to medium-low for 40 minutes.  If the pan gets too dark and you are worried the shallots are burning, add in a little bit of water as need, and stir to scrape the bits off the bottom of the pan.  Once the shallots are deeply golden and soft, set aside.

Bavette aux Échalotes


  • 2 1-pound flank steaks
  • Salt and pepper
  • 2 tablespoons olive oil
  • 1/2 cup red wine, like pinot noir
  • 1 small bunch of thyme, tied with twine
  • 6 cloves garlic, left whole in their jackets
  • 1.5 cups beef broth
  • One batch of Caramelized Shallots (as above)


Pat the steaks dry with paper towel and season liberally with salt and pepper.  Heat the oil in a Dutch oven over high heat until rippling.  Sear the meat on both sides until golden brown, about 6 minutes per side.

Add the wine to the pot, and reduce by two thirds.  Add the thyme, garlic, and beef broth, along with 1/3 of the Caramelized Shallots (stash the remainder in the fridge until you’re ready to serve).  Bring the broth to a boil.  Cover, and simmer for 3.5 to 4 hours, turning the meat once.  Take off the cover, and simmer an additional 30 minutes, to thicken the sauce.

Right before serving, reheat the Caramelized Shallots (you can even do this in the microwave).  Spoon the thickened jus on a serving platter.  Carefully slice the tender steaks across the grain (they will fall apart a bit, but that’s all part of the goodness).  Top with the warm shallots, and a few fresh strands of thyme if you have them.  Serve with a green salad and really good bread.

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