Bavette Steak with Zinfandel–Shallot Butter and Fava Leaves - Seghesio Family Vineyards
Bavette Steak with Zinfandel-Shallot Butter and Fava Leaves - A beefy, full-flavored dish enhanced by a rich wine butter sauce. Perfect for special occasions.
Ingredients
- 1 cup Zinfandel
- 1 shallot, minced
- sea salt and cracked black pepper
- 5 ounces butter, softened
- 1 lemon
- 1 tablespoon finely chopped parsley
- 1 bavette steak, 1½ to 2 lbs, cleaned of sinew and excess fat
- olive oil
- fava leaves
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