Monday, January 17, 2011

Bavette Farcie (Stuffed Steak)

This is a great way to class up a steak.  You've got to make sure to buy a thick-cut steak so that you can fit the stuffing.  Typically, this is done with a flank steak.  I cheated and used a sirloin steak, but it still tasted good.


  • Stuffing
    • 1/4 cup vegetable oil
    • 3 tbsp butter
    • 2 1/4 cup cubed bread
    • 1 lb. ground beef
    • 3/4 cup chopped onion
    • 1/2 cup chopped celery
    • 2 garlic cloves
    • 2 tbsp chopped parsley
    • 1 1/2 tsp salt
    • 1/2 tsp black pepper
    • 1/4 tsp thyme
  • 2 - 2 1/2 lb Steak
  • 1 tbsp butter
  • 1 tbsp oil
  • 3/4 cup chopped onion
  • 1 large tomato, cut into large pieces
  • 1 tsp thyme
  • 1 cup beef stock


  1. Sauté the bread cubes in oil & butter until browned.
  2. In large bowl, combine all the remaining stuffing ingredients.  Fold in the bread cubes, being careful not to turn it to mush.
  3. Using a sharp paring knife, cut a pocket in the steak starting from one side.  Be careful not to poke through the top or bottom, and get as close to the corners as you can.
  4. Stuff the steak with as much stuffing as you can fit.  (If you have extra, the stuffing can be turned into beef patties for hamburgers).
  5. Push the lower lip of the steak up against the stuffing, and then fold the upper  lip down over top.  Using string, tie like a roast.
  6. Heat oil and butter in a large skillet.  Sear all sides of the steak.
  7. Place steak in a casserole dish with remaining ingredients.  Cover with aluminum foil and bake at 350°F for 90 minutes.  Use a thermometer to make sure it's cooked.
  8. Remove from the oven and let stand for 5-10 minutes.  If desired, use some of the juice to make gravy.
  9. Serve hot.

No comments:

Post a Comment