Bavette Open Steak Sandwich Au Jus | What Dad Cooked

Ingredients

• 600g or more of bavette
• For the ‘jus’
• 500ml of beef stock
• 200ml red wine
• 1 onion, carrot, and stick of celery chopped very finely
• Sprig of thyme, 1 bay leaf
• Handful chopped mushrooms
• 1 chopped tomato
• For the marinade
• 1 large shallot chopped very finely
• 1 large clove garlic grated
• Several sprigs of fresh thyme
• 4 crunched fresh bay leaves
• 1 tsp dried tarragon
• 100ml mild olive oil
• 20ml wine vinegar
• 1 tsp aged balsamic vinegar (optional)
• Good pinch of salt and good grinding of pepper
• To serve
• Bread
• Salad
• Fries