Bavette with shallot sauce and roasted beetroot

Preheat the oven to 200 degrees Celsius. Let the bavette in the meantime reach room temperature. Cut the beetroot in half and put them together with a dash of olive oil, balsamic vinegar, sprigs of thyme, pepper and salt in an oven dish. Hussel well together. Roast the beets in the middle of the oven for 30 to 40 minutes.

Now make the shallot sauce by cutting 6 shallots into strips and smothering them in a saucepan over low heat in 20 grams of butter until they are completely soft. Add 150 ml of red wine and two sprigs of thyme to the shallots and let it simmer for about 20 minutes on low heat until the sauce has thickened.

Allow 20 grams of butter to melt over a high heat in a pan. Put the bavette in the pan and bake it brown on both sides. Now turn the heat down and cook for 2-3 minutes on both sides. Place the meat on a plate and season with salt and pepper. Cover with aluminum foil and leave to rest for about five minutes.

Cut the meat against the wire and place on a plate. Serve together with the shallot sauce and roasted balsamic beetroot. Finish with a sprig of thyme.