Grilled bavette – sauce bordelaise & shallot confit

Name: Grilled bavette – sauce bordelaise & shallot confit
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 people
Cuisine: French
Ingredients: 800 g bavette (flank steak); 400 ml robust red wine from the domaine (Sarabande or Gigue); 300 g shallots; 200 ml beef stock; 60 g cold butter; 2 sprigs thyme; 1 tsp sugar; 2 tbsp olive oil; coarse sea salt; aromatic pepper

An aromatic, robust cut straight from the open fire, with a glossy bordelaise made from our own red wine and gently confited shallots. Bordeaux on the grill — with depth instead of effect.

Beef & Game Category

30 MIN Prep time

25 MIN Cook time

4 people Servings

Ingredients

800 g bavette (flank steak)
400 ml robust red wine from the domaine (Sarabande or Gigue)
300 g shallots
200 ml beef stock
60 g cold butter
2 sprigs thyme
1 tsp sugar
2 tbsp olive oil
coarse sea salt
aromatic pepper

Sommelier's tip: For the bordelaise, a robust red wine of the Domaine is used and reduced considerably to break down alcohol and raw acidity. Please do not use cooking wine — ideally, cook with the same wine you also drink.

Perfect Pairing

Sarabande

Perfect Pairing

Gigue

Preparation

Shallot confit

Peel and halve the shallots and confit them slowly in a little butter with the sugar over gentle heat for 20–25 minutes until golden and soft. Season lightly with salt.

Sauce bordelaise

Reduce the red wine with the thyme to about one third. Add the beef stock and simmer down to a syrupy sauce. Take off the heat and mount in the cold butter.

Grilling the bavette

Pat the meat dry, brush it with olive oil and season with salt only just before grilling. Grill over direct, high heat for 3–4 minutes per side, until deeply browned outside and pink within.

Resting & slicing

Let it rest for 8 minutes, then slice thinly against the grain. Serve with the shallot confit and the bordelaise.

Why this wine?

With Sarabande:

The dense structure and savoury depth of the Sarabande embrace the reduced bordelaise and carry the robust bavette effortlessly — as a sauce, the wine is already in the dish.

With Gigue:

Gigue sets a brighter, fresher counterpoint that opens up the meat and brings the shallot confit to life.