I’ve written about bavette before, but because it is my favourite cut of steak, I make no apologies for writing about it again.
It was brushed with olive oil and peppered lightly and then griddled so that the inside was still rare.
To go with it, I made some mashed potatoes, to which I stirred in a couple of spoonfuls of Maille wholegrain mustard, and made a simple courgette gratin.
The courgettes were lightly sautéed in olive oil with some chopped parsley, salt and pepper and then baked in the oven with a topping of breadcrumbs and grated Comté cheese.
To accompany this, we drank claret. Red Bordeaux and steak is a bit of a cliché but it works, so I see no reason not to perpetuate it. The wine was Château Capbern-Gasqueton 2007, a St Estèphe. It is made by the same team as the classic Château Calon-Ségur, a Troisième Cru Classé or 3rd Growth in the 1855 classification.
A nice wine, I thought. Obviously not up to 3rd Growth standard but definitely a cut about the various petits châteaux wines that are around. A predominantly Cabernet Sauvignon-based wine, it was probably not as obvious a wine as some people might like, mainly because I think it needs maybe another year in the bottle. However, it has classic Bordeaux richness with some restraint. It isn’t an in-your-face crowd pleaser and it really benefited from an hour or so in the decanter. The wine was from Laithwaites but unfortunately, they aren’t listing it any more.