Fine gras dish from Mézenc, scallop sauce by Laurent Mariotte

Ingredients

For 4 servings

• •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

Method

1. 1.Remove the bavettes from the refrigerator 1 hour before cooking them.
2. 2.Peel and slice the shallots.
3. 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. 4.Turn over the bavettes and continue cooking 2 to 3 min.
5. 5.Get rid of them and cover them with a hollow plate to keep warm.
6. 6.Continue cooking the shallots for 2-3 min. Deglaze with wine and wine vinegar. Add some butter to bind the sauce.
7. 7.Serve the bavettes with the shallot sauce and crushed parsley.