Bavette roasted in one piece
- 1 kilograms bavette
- 10 grams olive oil
- 10 shallots (little ones)
- 3 sprigs of fresh rosemary
- 6 sprigs of fresh thyme
- 100 grams butter
Allow the meat to come up to room temperature.
Rub with the olive oil and fry in a frying pan with frothy butter together with the shallot, thyme, and rosemary.
Drizzle regularly with the baking juices.
Bake until the desired doneness
Cut the meat into slices against the grain.
You can pair this perfectly with:
- sweet pepper