Bavette Steak with Cognac Creamed Mushrooms

Sliced bavette steak on a white platter topped with cognac mushroom cream sauce.

Bavette Steak with Cognac Creamed Mushrooms

Steak with Cognac Creamed Mushrooms. Turn a classic steakhouse combination into an elegant entree by adding Cognac to the cream sauce. A beautiful steak and mushrooms recipe for entertaining.

Course Main Course Beef

Cuisine French

Prep Time 10

Cook Time 35

Steak Resting Time 10

Total Time 55

Servings

Calories 503kcal

Author Lea Ann Brown

Ingredients

For The Mushroom Cream Sauce
¼ Cup Olive oil
½ teaspoon Kosher Salt
¼ teaspoon Freshly ground pepper
1 pound Baby Bella Mushrooms wiped clean and cut in half.
4 sprigs thyme fresh
3 cloves garlic chopped
1 cup Cognac
2 cups heavy cream
To Cook The Bavette Steak
½ teaspoon Kosher Salt
¼ teaspoon Freshly ground black pepper
1 ½ pounds Bavette Steak
2 Tablespoon Olive oil

Instructions

Remove steaks from refrigerator for 30 minutes before cooking. Sprinkle with salt and pepper.
Heat a sautee pan over medium high heat. When hot add ¼ cup olive oil. When the oil is hot, add the mushrooms and cook, stirring, about 20 minutes, until white inside of the slices are golden brown.
Add the thyme and garlic, and season with salt and pepper. Toss a few more times to cook the garlic, then remove the mushrooms onto a platter.
Take the pan off the heat and add the Cognac. Return the pan to the burner and simmer Cognac on low for 2 minutes. Add the cream and cook 2 to 3 minutes it starts to thicken.
Return the mushrooms to the pan along with whatever juices have collected on the platter and simmer the whole thing another 2 minutes until thickened again.
Remove from heat, transfer to the plate and and cover while you cook the steak.
Wipe out the skillet. Add two tablespoons of oil. Once the oil is hot, add the bavette steaks. Cook about 5 minutes per side. But please don't rely on time, Insert meat thermometer until thermometer reads 135 degrees for medium rare. Pull at 130 degrees and let steak rest, tented with foil, for 10 minutes. During this rest time internal temperature will rise to 135 degrees.
Add the mushroom cream sauce back to pan. Heat until hot. Slice steak against the grain. Spoon the mushroom cream sauce over steak and serve.

Notes

Tips For Success:

Don't Overcook Bavette: Because it's a relatively thin cut, it can move from beautifully browned to overcooked quickly.
Don't Skip The Rest: Especially important before slicing.
Find The Grain Before Slicing: Extremely important. It improves tenderness and eating texture. Slicing against the grain guarantees bites of steak that are tender. Not doing so will make the steak practically impossible to chew.
Deeply Brown the Mushrooms: This builds the flavor foundation for the creamy mushroom sauce. Mushrooms are like sponges. If you don't get them nice and browned, it will also affect the texture of the dish. You don't want flabby mushrooms.

Nutrition