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Ingredients

Preparation method

• Finely chop the shallots and garlic.
• Finely dice the sweet pepper and quarter the mushrooms lengthways.
• Cut the bavette into strips and season with salt and pepper.
• Briefly fry the meat in a frying pan with a little clarified butter, ensuring it remains pink.
• Scoop out of the pan and keep warm.
• Gently fry the shallot, garlic, and paprika in the remaining fat.
• Add the sweet pepper and mushrooms and gently fry.
• Also add the tomato purée. Fry briefly to deacidify.
• Flambé with vodka.
• Deglaze with the veal fond and cream.
• Reduce the liquid to the required consistency.
• Season to taste with salt and pepper.
• Finish off the sauce with chopped parsley and gherkin.
• Add the meat and serve immediately.

Serving suggestions

• Serve with rice, potato purée, or a celeriac mousseline.

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