First of all let me say that we are all out of the Brochette de gigot and the Steak of Poivre but we do have enough Bavette à l’échalote! I continue to make this dish more often than I care to admit. Bavette a bottle of Chinon, it’s not too difficult to see why. It takes me back.
For those of you who feel the need for a quickie – meal that is – then this is a great one and above all else, an easy one to bring together. It’s an ever popular dish in Bistros and Brasseries because it’s easy to prepare and is quickly served to hungry customers. When times were a little difficult, say during the war years, it was not polite to question the pedigree of the cut of meat – if you get my drift. But this dish, when put on the table, the smell of mustard, white wine and shallots combined with a heaping helping of french fries (frites) and a small salad along with a demi pichet of vin maison now my friends you are ready to settle down to a great meal! Something about this type of food that is just downright simple, honest and just plain delicious.
Ingredients
1 flank steak
Wine Paring Suggestions:
Beaujolais Village, Beaujolais
Chinon, Val de Loire
Corbiere, Languedoc Roussillon
Cotes du Rhone Village, Cotes du Rhone
Post Mortem: I made this dish, again, the following day as well. That says it all.