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Bavette with vegetable ratatouille and veal jus

This dish is quick and easy to serve thanks to the use of sous-vide cooked meat.

Whether it's à la carte, lunch, or catering: with sous-vide products you can quickly serve a delicious dish.

 

Bavette comes from the flank of the beef and is a firm cut of meat with a long, coarse grain.

Ingredients

beef bavette sous-vide cooked
Provençal ratatouille

Preparation

  1. Sear the bavette on both sides in a pan and keep warm in an oven or warming cabinet.
  2. Heat the ratatouille in a small pan and spoon onto the plate.
  3. Slice the bavette and place on top of the ratatouille.