Bavette Steak with Red Wine Jus

Ingredients:

Bavette Steak:

• 1-1/2 pounds Bavette Steak 
• 4 Tablespoons Butter
• 6 Garlic cloves, crushed
• 1/2 bunch Thyme sprigs
• Salt & pepper to taste

Red Wine Oxtail Jus:

• 3 pounds Oxtail
• 1-1/2 cups Onion, small dice   
• 1-1/2 cups Carrots, small dice
• 3/4 cup Celery, small dice
• 2 Tablespoons Tomato paste   
• 4 Garlic cloves, crushed
• 1 bottle Red wine, dry   
• 1 quart Beef stock
• 2 Bay leaves
• 1/2 bunch Thyme sprigs  
• 2 Tablespoons Butter   
• Salt & pepper to taste 
• Neutral oil as needed

Roasted Vegetables:

• 4 cups Crimini mushrooms, halved or quartered 
• 3 cups Fingerling potato, 1/2” rounds
• 3 cups Cippolini onion, sliced in half along the width   
• 3 Tablespoons Whole grain mustard
• 6 Garlic cloves, crushed
• 1/2 bunch Thyme sprigs   
• Olive oil to coat 
• Salt & Pepper to taste

Cooking:

Bavette Steak:

1. Heat a cast iron pan over medium high heat. Pat the Bavette Steak dry on both sides and season with salt and pepper. 
2. Sear the steak on one side until nicely browned, flip the steak over to the second side and cook for a few minutes. 
3. Add half the butter, crushed garlic and thyme sprigs and baste the steak, cooking until the steak has reached an internal temperature of 145 degrees F. Repeat with remaining steak. 
4. Allow the steaks to rest before slicing. Top with the red wine oxtail jus.

Red Wine Oxtail Jus:

1. Pat the Oxtail pieces dry on both sides and season with salt and pepper. 
2. Place a Dutch oven over medium high heat and coat the bottom with oil. Sear the oxtails until browned on both sides. Remove the oxtail pieces and place onto a clean plate. 
3. Turn the heat down to medium and add the onions, carrots and celery to the Dutch oven. Sauté the vegetables over medium heat until softened and lightly browned. Add the tomato paste and garlic cloves and sauté until aromatic. 
4. Deglaze the vegetables with a bottle of dry red white, be sure to scrape the bottom of the Dutch oven to remove any browned bits. Reduce the red wine by half and add back in the oxtail pieces as well as the beef stock, bay leaves and thyme sprigs. 
5. Simmer the oxtail until fully tender.  
6. Once the oxtails are fully tender, remove them and when cool enough to handle, pick the meat from the bones. 
7. Strain the braising liquid and reduce until thickened and glossy, the liquid should coat the back of a spoon. Mount the braising liquid with a couple tablespoons of butter for added richness. Taste and re-season as necessary. 
8. Add back the picked oxtail meat and use this flavorful sauce to finish the sliced Bavette Steak.

Roasted Vegetables:

1. Preheat the oven to 400 degrees F. 
2. In a large bowl, combine the mushrooms, potato, onions, whole grain mustard, garlic cloves and thyme sprigs. Coat with olive oil and season with salt and pepper. 
3. Place all of the vegetables onto a sheet pan and roast until browned and cooked through.

Nutrition:

Nutrition information per serving, 6 servings: 427 Calories; 18 g Total Fat (9 g Saturated Fat; 0.3 g Trans Fat; 0.8 g Polyunsaturated Fat; 6.3 g Monounsaturated Fat); 103 mg Cholesterol; 261 mg Sodium; 31 g Total Carbohydrate; 5.3 g Dietary Fiber; 8.2 g Total Sugars; 0 g Added Sugars; 33 g Protein; 96.3 mg Calcium; 3.6 mg Iron; 1283 mg Potassium; 0.1 mcg Vitamin D; 0.5 mg Riboflavin; 13.2 mg Niacin; 0.8 mg Vitamin B6; 1.8 mcg Vitamin B12; 323 mg Phosphorus; 6.3 mg Zinc; 43.3 mcg Selenium; 130.3 mg Choline