Bavette with onion jus and roasted winter vegetables

Name: Bavette with onion jus and roasted winter vegetables
Ingredients: Olive oil; Salt; Pepper; 1 units.items Bavette; Butter; 50 g Butter; 350 ml Veal jus; 2 units.items white onions; 200 g Carrot; 200 g Parsnip; 2 units.items Rosemary sprigs; Salt and pepper

Pan-seared bavette with onion jus and roasted carrots and parsnip. The approximate cost per person is €5.32.During the holidays, it's time to go all out with the most beautiful nostalgic and classic Christmas menus. Even during this period, it's possible to serve distinctive dishes and keep control of your inventory. Our FoodXperience team got to work with products that, in our opinion, typify Christmas. Cost-effective, beautiful in presentation, and delicious in taste!

Ingredients

Olive oil

Salt

Pepper

1units.itemsBavette

Butter

50gButter

350mlVeal jus

2units.itemswhite onions

200gCarrot

200gParsnip

2units.itemsRosemary sprigs

Salt and pepper

Preparation

Season the bavette with salt and pepper.
Pan-fry the bavette in olive oil and butter to a medium doneness.

Cut the onions into julienne and sauté them in butter until golden brown.
Deglaze with veal jus and reduce with the onions by half.

Wash the parsnip and carrot and halve the vegetables. Season with salt, pepper, a splash of olive oil, and rosemary.
Roast the vegetables in the oven at 220°C.