Bavette Steak With Saint-Marcellin Sauce Recipe | Henry Harris
Henry Harris’ bavette steak recipe with Saint-Marcellin sauce, reproduced from The Racine Effect. A Lyonnais bouchon classic with creamy cheese sauce.
Ingredients
- 4 x 180g Bavette Steaks
- 250g crème fraîche or double cream
- 2 Saint-Marcellin, cut into small pieces
- vegetable oil, for frying
- salt and freshly ground black pepper
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