Once a month, my boyfriend and I try to make a dish that comes out of the ordinary. We usually try to buy a very good piece of meat or fish from the market and make a delicious meal out of it. We’ve done this a few times before, but I’d really like to make this a new ‘thing’. This is why, I’d like to start a new kind of series where each month I’ll be sharing a different kind of recipe with high quality products.
First up, bavette. How did I come across this produce? In France, it’s a very well known piece of meat that is extremely tender and delicious. The only way to buy good meat in the Netherlands is to go to the buchers, but we’ve never really got around to it. However, last weekend, when I went to Rotterdam’s MarketHall, I was determined to come back home with a very good piece of meat. There are quite a lot of butchers to choose from at the market, and I decided to go for one that sold some French meat. After looking around, my eyes turned to bavette. And bavette it was on Saturday night!
– Thinly slice the shallots, and cut the potatoes into French fries.
– Sweat the shallots in melted butter for 10 minutes. Add the red wine, season to taste and cook for 30 minutes lid on and on low heat.
– In a large pan, put enough vegetable oil to cover to bottom of the pan, and heat until hot enough to cook the sliced potatoes, approx 10 to 15 minutes.
– In the mean time cook the bavette to own tasting (rare, medium, well done).
– Serve and eat immediately
Note: This recipe is for two people, so make sure to double or triple if you are more. I initially wanted to cook the potatoes in the oven with rosemary, but my boyfriend suggested making small French fries. They were very crunchy but be careful, they cool very quickly! So make sure to time everything to have everything warm on your plate. Or you can always pre-heat your oven and stick the French fries in to keep them warm. If you’d like to cook the potatoes in the oven instead, this is how I would do it: cut them in half and spread them over a baking sheet, add seasoning (salt, pepper and rosemary, and some olive oil), finally cook for 20 to 25 minutes at 180°C. It’s for you to choose what you like best.