A  simple cut for a fry pan.  I’ve sizzled up many a bavette and each time I wonder if maybe I could have finished up in a hot oven.  Yet each time, after a quick hot fry, it comes out juicy and tasty.

This is before:

It’s a Bavette.  100% grass-fed beef bavette from our farm.  In English, we call it a flank steak.

Hot pan a go-go.  A minute or so on one side,

Then introduce the other with the hot heat and some gros sel.

The hot duck fat gets that beef to be yum with a few flips.

After a rest, some pepper and a pat of butter, dig in.  I had no veg with this guy because I’m preparing Bambi.

Bambi is soaking.  The kids had manchons de canard or Gascon Buffalo Wings as I like to call them.

Kevin fell victim to the black seat of nap.

Then we had cheese.  The kind of cheese that needs pink Champagne to make it real.  Though, lacking in pink bubbles, this bavette was big enough for the both of us and oh what cheese!

Chaource