Recipe: Bavette aux échalotes

An hour before eating, heat your frying oil slowly

1 In a small saucepan, melt a knob of butter then add your chopped shallots, salt and pepper and let them sweat covered gently for 5 minutes

2 Add the balsamic cream and white wine, let reduce by 1/3 then add the veal stock, bring to a boil. Correct the seasoning, finish with a little butter and set aside on the side to keep warm.

3 Using a mandoline or knife, slice your vitelotte potatoes as thinly as possible then, wash and dry them, finally plunge them into the fryer at 160° until they are crispy then remove them onto absorbent paper

4 You will be serving appetizers so it is time to cook your bavettes: In a pan put a knob of butter and a little oil, heat well a little more than for meunière cooking in order to sear your bavettes well, fry them on both sides according to the desired cooking of your guests.
There you go, they are cooked, remove the pan from the heat and slide an inverted plate underneath your pieces of meat so they no longer touch the cooking butter and cover with aluminum foil to preserve a little heat and let rest for at least 5 minutes.