Bavette Steaks With Beurre Rouge Sauce
This tangy beurre rouge sauce makes an excellent topping for an incredibly tender Certified Piedmontese steak. Be sure to drink the remaining red wine while you enjoy your steaks to make every bite even better than the last!
2 (16-ounce) Certified Piedmontese bavette steaks
2 teaspoons kosher salt Ground pepper, to taste
2 small shallots, finely chopped 1 tablespoon dried tarragon 1 bay leaf 1 cup fine red wine (preferably the wine served with the meat) 1 tablespoon red wine vinegar
8 tablespoons unsalted butter, diced and chilled
Season the steaks with salt and pepper. Set aside.
In a heavy saucepan, combine the shallot, tarragon, bay leaf, wine, vinegar, and pepper. Over medium heat, reduce the mixture until about 1 tablespoon of liquid is left in the pan. Remove the bay leaf.
Over very low heat, whisk the butter into the red wine mixture, two pieces at a time, whisking constantly until all the butter is absorbed and the sauce is creamy. Carefully transfer the sauce to a food process and processor until slightly chunky. Transfer the sauce back to the cooking pan and keep warm until ready to use.
Preheat grill to high heat (about 450˚F).
Transfer the steaks to the grill and sear for 4 to 7 minutes on each side. Cook to an internal temperature of about 128°F. (Remember that Piedmontese beef cooks faster than traditional beef; be especially careful when cooking bavette, which is a thin cut that can overcook quickly.)
Transfer the bavettes to a wooden board to rest for 10 minutes (the internal temperature of the cut will continue to rise as the meat rests). To serve, slice the bavettes across the grain into strips and top with Beurre Rouge Sauce.
Wine Pairing: 2015 Neyers Sage Canyon Red; use it in the sauce, and serve remaining wine with the meal.