Bavette (Flapmeat) au Jus

Veal Flapmeat (bavette) "au jus"
The flapmeat «bavette» is one of the most popular cuts in North America. A good selection of the flapmeat is submitted to the right choice of meat and slice. There are well-recognized techniques for cutting the flapmeat. It is recommended that the cut be made in the opposite direction of the fibers, so the fibers are cut but it follows the grain of the muscle which ensures that the flapmeat will be more tender and tasty.
 

Ingredients

 
  • 2 pieces of “bavettes” (flapmeat), 170g (6 oz.) each
  • 30 ml (2 tbsp.) butter
  • 125 ml (1/2 cup) demi-glace sauce
  • Salt and pepper to taste

Marinade

 
  • 250 ml (1 cup) sweet, dry wine
  • 125 ml (1/2 cup) finely chopped shallots
  • Pepper to taste

For cooking in skillet

 
  • 30 ml (2 tbsp.) butter
  • 125 ml (1/2 cup) wine to deglaze
 

Tags

Veal, Milk-Fed Veal, Grain-Fed Veal, Flapmeat

Preparation

  1. Mix marinade ingredients in a shallow dish.
  2. Place bavette steaks in marinade, cover with plastic wrap and refrigerate for 1 hour or overnight.
  3. Remove meat from marinade, strain liquid in a sieve to recover shallots. Set aside in separate containers, the liquid, shallots and meat.
  4. In a skillet, melt butter and brown reserved shallots. Deglaze with reserved liquid and reduce by two-thirds. Add demi-glace sauce and bring to a boil. Let simmer until desired consistency, season to taste with salt and pepper, set aside, and keep warm.
  5. In another skillet: brown steaks in butter and finish cooking at medium heat until internal temperature of meat reaches 150°F (66°C). Remove meat and keep warm, meanwhile, deglaze skillet with wine and add to sauce.
  6. To serve, slice meat into thin slivers across the grain. Arrange on plates in a fan pattern and lightly spoon the sauce on the extremity of the meat and over the bottom of the plates.
Accompany with mushrooms sautéed in butter, French fries and a salad.
 

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