Duration: 7:13

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8

In this video, I thought I was filming the cross-cut when I wasn't, use TV magic, and the man on the can says "There's no coconut."

Chef Michel Dumas' Bavette À l'Échalote: https://www.youtube.com/watch?v=1yK19twk-ts

*FRENCH BAVETTE (BIB) STEAK*

*Ingredients*
• 1 bavette steak (or something similar like sirloin, flat-iron, skirt steak, etc.)
• Shallots (about 2 per steak)
• Red wine
• Brandy split into a two ½oz (15ml) shots
• Salt & pepper

*Preparation (Serves 1)*
1. Slice or chop the shallots.
2. Score the meat in a criss-cross pattern on both sides.
3. Get some oil into a robust frying pan at 400F (205°C) and sear the meat until undercooked. Set aside.
4. Drain excess oil, add butter, shallots, and pepper. Wait for the shallots to take on some color.
5. Add the meat back in, and douse each side with the two shots of brandy. Set the meat aside once again.
6. Add wine, and let reduce until nearly dry.
7. Plate the steak, and spoon the shallots on top.