Bavette of beef with shallots

Bavette de bœuf à l’échalote

Serve with good French fries and a salad. The perfect supper on the terrace this summer! You can marinate your meat in advance (up to 24 h before)


  • 2 steaks of beef
  • 1/4 cup olive oil
  • 1 tablespoon of Bovril beef
  • 1 tbsp of red wine vinegar
  • 1 tbsp of soy sauce
  • 1 tablespoon of persil
  • 1/2 tsp salt, onions
  • 1 shallot, minced
  • Salt and pepper


  • In a bowl, mix all ingredients except steaks.
  • Drop the steaks into a bag of type Zyploc and pour in the marinade.
  • Close the bag and mix well so that the steaks are well coated.
  • Let marinate 4 to 5 hours minimum in the fridge.
  • Heat the barbecue and cook the steaks 5 minutes on each side and closing the lid of the grill between each cooking.
  • Wrap the steaks 2 to 3 minutes in a foil.
  • Cut the meat in the opposite direction of the fiber and serve.

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