Chop the french shallot (or use the chopped grey shallot).
In a round-bottomed mixing bowl, mix the beef broth,dry red wine, chopped garlic, coarse ground pepper, thyme and parsley.
Add the oil, whisking in small amounts at a time.
Add the chopped French shallot.
Pour the marinade over the beef bavettes and let marinate for 24 hours.
Preheat oven at 375°F (190°C).
In a small pan, sear steaks for 2 to 3 minutes on each side or until browned.
Transfer meat to an ovenproof dish, and continue cooking in oven about 15 minutes (to desired doneness).
Put on a serving dish.
Garnish with a few sprigs of fresh thyme and French shallot.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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