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.
- sweet pepper