Bavette Steak with Shallot Gastric

Cooking time: 45 mins

SERVES: 2

Ingredients

-400g Bavette.
-Rosemary.
-Garlic.
-4 Banana Shallots.
-350g Port.
-350g Red Wine.
-100g Butter.
-Flaked Salt & Cracked Black Pepper.
-20g balsamic vinegar.
-Sunflower Oil.

Method

-Season your Bavette well with salt then rub with oil and Chargrill on each side for 4-5 minutes.
-Microplane your garlic & finely chop your rosemary then mix in a bowl with a little oil. After your steak is chard, rub on the garlic and rosemary then cook in 120° oven for 25 to 30 minutes until a quarter temperature of 48-50c is reached.
-Finely chop your shallots and add to a medium-size saucepan. Pour your red wine and port over the Shallot’s then reduce until a glaze is formed. Brown off 100 g of thebutter and add to the shallots with salt, pepper and a little balsamic vinegar.
-Slice, Sauce & Serve.