RECEPT: Bavette, Flat Crow and Spiderhead à l'echalotte

Preparation:

1. Warm the meat, depending on its thickness, for about an hour in a fan oven at 50 °C.
2. Season the meat with pepper and salt.
3. Melt the butter or fat in a hot pan and sear the meat for 3 min on each side over high heat.
4. In another pan, sweat the finely chopped shallot.
5. Take the meat out of the pan and deglaze with the stock and red wine. Let it reduce and add the shallot.
6. Season to taste with pepper and salt.