Brevet Steak Recipes

MARINATED BAVETTE STEAK

Steps:

• For the marinade, mix all the ingredients together in a bowl. Place the steaks in a shallow dish, pour marinade over to coat the meat completely. Cover, chill and leave to marinate overnight.
• Scrape the marinade off the steaks and rub each steak with a drop of sunflower oil. Heat a griddle pan until very hot, then rub the steaks with the reserved lemon half and cook with the rosemary sprig for 3-4 mins each side for medium-rare, 1 min longer if you prefer it cooked more. Rest for 5 mins before serving with mash or chips.

BEEF STEAK

Steps:

• Marinate the steak in lemon juice,soy sauce,garlic,ginger and pepper for 30 minutes.
• Pan fry in 2 tbsp of oil add the marinated steak cook slow until done.
• When steak are cooked remove them from the pan onto a serving dish.
• Dissolve the flour with water.
• Add the remaining oil in the same pan and pan fry the onion until tender and add the dissolve flour for 1 minute.
• Pile on the of steaks Serve hot with plain rice.

BAVETTE (FLAP) STEAK WITH BEURRE ROUGE & ROASTED POTATOES

Steps:

• Preheat oven to 425°. Place the potatoes on a heavy-duty baking sheet. Toss with olive oil and season with salt and pepper, then spread out cut-side down on the pan. Drape with the rosemary or thyme sprigs, then roast for 15 minutes without stirring, until crisp and brown. Pierce with a knife and if not yet tender, roast for about 10-15 minutes longer. Discard the herbs, or use as garnish.
• Meanwhile, combine the wine, broth, shallots and bay leaf in a small saucepan. Bring to a boil, then reduce heat to medium. Keep at a low boil until reduced to 1/2 cup. This could take 25-30 minutes. Discard the bay leaf and set aside.
• (If the steak is too large to fit in one pan, cut it in half to separate the thicker part and the thinner part. Use 2 skillets to cook the steak.)
• Season the steak well on both sides with salt and pepper. Heat a large skillet over medium-high heat, then add enough olive oil to coat the bottom of the pan. When the oil shimmers, add the steak and cook until browned, about 1 1/2-2 minutes per side. Transfer the meat to a baking sheet and roast in the oven until cooked to your liking, about 10-12 minutes for medium-rare on the thicker part.
• Remove from the oven, tent with foil and let rest 10 minutes.
• If the wine reduction has cooled, reheat gently. Remove from the heat, and add a little of the cold butter, whisking until it melts. Continue adding the butter a little at a time, reheating gently for a moment if necessary, until the sauce has thickened. Season with salt and pepper.
• Slice the steak thinly against the grain. Serve with the beurre rouge and the potatoes.

BREADED STEAKS

Steps:

• Flatten steaks to 1/2-in. thickness. Cut into serving-sized pieces; set aside. Place flour in a shallow bowl. In another shallow bowl, combine eggs, milk, salt and pepper. Place bread crumbs in a third shallow bowl. Coat steaks with flour, then dip into egg mixture and coat with crumbs. , In a large skillet over medium-high heat, cook steaks in oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°, medium-well, 145°), 2-3 minutes on each side.