Fine gras dish from Mézenc, scallop sauce by Laurent Mariotte
- Total time
- 25 min
- servings
- 4 servings
- Dish type
- Other
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Prep
10 min
Cook
15 min
Total time
25 min
Ingredients
Ingredients
- 4 4 pieces of fine gras from Mézenc of 150 g per piece
- 6 6 shallots
- sunflower oil
- butter
- 3 cl 3 cl of red wine
- 3 cl 3 cl wine vinegar
- 2 2 branches of parsley
- salt and pepper
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Method
- 1
Remove the bavettes from the refrigerator 1 hour before cooking them.
- 2
Peel and slice the shallots.
- 3
In a hot skillet, grab the bavettes on one side in a oil fillet with a nut of butter for 2 to 3 minutes (depending on the desired cooking). Add the chopped shallots. Salt and pepper.
- 4
Turn over the bavettes and continue cooking 2 to 3 min.
- 5
Get rid of them and cover them with a hollow plate to keep warm.
- 6
Continue cooking the shallots for 2-3 min. Deglaze with wine and wine vinegar. Add some butter to bind the sauce.
- 7
Serve the bavettes with the shallot sauce and crushed parsley.
Source : marmiton
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