MLA Bavette with shallot compote, jus and fries

  • Prep time 0Min
  • Cook time 0Min
  • Technique
  • Meat Beef
  • Cut Flank
  • Serves 4

Australian natural beef is delicious. Try our recipes to learn new ways to cook it, like this Bavette with Shallot Compote, Jus and Fries.


2 flank steaks (bavette), approx. 1 pound each
½ cup vegetable oil
⅓ cup unsalted butter
4 ½ cups thinly sliced medium shallots
2 tablespoons fresh thyme, finely chopped
salt and pepper
½ cup white wine
2 tablespoons parsley leaves, washed and coarsely chopped


For the Shallot Compote: Heat a large frypan over medium heat. Add half of the vegetable oil and half of the butter. Add the shallots and the fresh thyme. Season with salt and pepper, reduce the heat and cook slowly until the shallots are caramelised.

Add the white wine. Keep stirring and cook for another 3 minutes or until the wine is completely reduced. Place the shallot compote in a bowl and keep warm. Set aside the chopped parsley for later.

For the Bavette: Heat a sauté pan over high heat and add the rest of the oil and butter. When the butter turns brown, add the steaks to the pan and sear about 2 minutes on each side until brown. Use a large spoon to baste the meat during cooking. Cook to no more than medium rare. Remove the meat from the pan and set to rest on a baking tray in a warm place.

To Serve: Slice the steak across the grain into slices and fan out onto a plate. Mix chopped parsley through the shallot compote. Spoon shallot compote and juices over the steak slices, and serve with fries.