White wine, shallots and Dijon marinated beef bottom sirloins
Ingredients:
Pour la bavette :
- 4 bavettes de bœuf de 8oz chacune
Pour la marinade :
- ½ tasse de vin blanc
- 3 échalotes françaises ciselées
- 2 tbsp Dijon mustard
- 4 branches de thym frais
- Freshly ground salt and pepper
How to proceed:
- In a bowl, whisk all the ingredients of the marinade. Reserve.
- Place the bottom sirloin flaps in a large reclosable bag, pour the marinade, close the bag, and then massage the meat for 1 minute.
- Place in the fridge and let marinate for at least 6 hours.
- Dans un poêlon bien chaud, griller la viande 4 minutes de chaque côté ou jusqu’à la cuisson désirée.
- Place the meat on a grill, cover with foil, and allow to stand for 5 minutes before slicing.
ADDITIONAL NOTE
To vary the recipe and for a more delicate taste, try it with a milk-fed veal bottom sirloin flap.
*Make sure to order the right quantity.
