Bavette Steak with Shallot–Mushroom Pan Sauce, Resonant Butter Snap Peas, and Lentils

Pan-Seared Bavette Steak

Bavette has a pronounced grain and deep beef flavor. A hot sear, a proper rest, and thin slices across the grain keep it juicy and tender.

Ingredients

• 1½ lb bavette steak, about 1–1¼ inches thick
• 1¼ tsp kosher salt, or to taste
• ½ tsp freshly ground black pepper
• 1 tbsp ghee

Instructions

1. Pat the steak thoroughly dry and season with salt and pepper. If time permits, salt it uncovered in the refrigerator 2–12 hours ahead; pat dry again before cooking.
2. Heat a heavy skillet over medium-high heat until very hot. Add the ghee, then lay in the steak. Sear for 3–5 minutes per side, adjusting the heat to build a dark crust without burning the pan drippings.
3. Continue cooking as needed, turning every minute, until the center reaches 125–130°F for a medium-rare finish after resting. Thickness matters more than the clock.
4. Transfer to a board and rest for 8–10 minutes while making the sauce. Reserve the skillet and any resting juices.
5. Identify the direction of the grain, divide the steak into manageable sections if necessary, and slice thinly across the grain.

Notes

• For USDA guidance on whole beef steaks, cook to 145°F and rest at least 3 minutes.

Shallot–Mushroom Pan Sauce

Browned mushrooms reinforce the steak's savory crust, while shallots, wine, and a small butter finish turn the pan drippings into a glossy, spoonable sauce.

Ingredients

• 10 oz mixed mushrooms, such as maitake, oyster, and cremini, torn or thickly sliced
• 2 medium shallots, finely diced
• 1 tbsp ghee
• ⅓ cup dry white wine
• ¾ cup low-sodium beef stock
• 1 tbsp cold unsalted butter
• 1 tsp sherry vinegar, plus more to taste
• 2 tbsp roughly chopped flat-leaf parsley
• to taste salt and freshly ground black pepper

Instructions

1. After removing the steak, pour off excess fat, leaving the browned fond. If any patches are black rather than brown, wipe those out.
2. Add the ghee and mushrooms over medium-high heat. Spread them out and leave undisturbed for 2–3 minutes, then turn and cook until browned and their released moisture has evaporated, about 5–7 minutes total.
3. Lower the heat to medium, add the shallots and a small pinch of salt, and cook for 2–3 minutes until softened.
4. Add the wine and scrape up the browned fond. Reduce until almost dry, then add the stock and simmer for 3–5 minutes, until lightly syrupy but still loose enough to spoon.
5. Add the steak's resting juices. Remove from the heat and swirl in the cold butter, then add the vinegar. Taste before adding more salt and pepper.
6. Spoon over the sliced steak and scatter with parsley.

Notes

• If the sauce tightens before serving, loosen it with a splash of stock or water. It should flow around the mushrooms rather than resemble gravy.

Sugar Snap Peas with Resonant Butter

Brief blanching preserves the peas' sweetness and snap. Tossing them with the butter off heat coats them without dulling their spring-green color.

Ingredients

• 1 lb sugar snap peas, strings removed
• 2 tbsp Noma Projects Resonant Butter, softened
• 1 tsp fresh lemon juice, plus more to taste
• to taste salt

Instructions

1. Bring a pot of salted water to a boil. Add the snap peas and blanch for 60–90 seconds, until vivid green and hot but still crisp.
2. Drain thoroughly, reserving a tablespoon of cooking water. Return the peas to the warm pot off the heat.
3. Add the Resonant Butter and toss until evenly coated, adding a teaspoon or two of the reserved water only if needed to help it distribute.
4. Add the lemon juice, taste for salt, and serve immediately.

Notes

• Use the named butter as sold and taste before adding salt or more acid; its seasoning should lead this component.

Brothy Green Lentils with Carrot and Celery

Small green lentils stay distinct while absorbing the aromatic broth. A little vinegar at the end lifts their earthiness and balances the rich steak sauce.

Ingredients

• 1 cup dry French green lentils, rinsed and picked over
• 1 tbsp extra-virgin olive oil
• ½ medium yellow onion, finely diced
• 1 medium carrot, cut into ¼-inch dice
• 2 celery stalks, cut into ¼-inch pieces
• 1 garlic clove, finely chopped
• 1 bay leaf
• 3 cups low-sodium chicken or vegetable stock, plus water as needed
• 2 tsp sherry vinegar
• to taste salt and freshly ground black pepper

Instructions

1. Heat the olive oil in a saucepan over medium heat. Add the onion, carrot, celery, and a pinch of salt. Sweat for 6–8 minutes until softened but not browned.
2. Add the garlic and cook for 30 seconds. Stir in the lentils, bay leaf, and stock.
3. Bring to a gentle simmer, partially cover, and cook for 25–35 minutes, until the lentils are tender but retain their shape. Add water as needed to keep them just submerged, and avoid a rolling boil.
4. Remove the bay leaf. If very soupy, simmer uncovered briefly; retain enough liquid to pool lightly beneath a spoonful.
5. Stir in the vinegar and season with salt and pepper. Hold warm over very low heat, adding a splash of water if they tighten.

Notes

• Older lentils can take longer to soften; judge by texture rather than time.

Overall Timing / Workflow

The lentils can hold gently while the steak cooks. The sauce uses the steak's resting time, and the peas finish last so they stay crisp.

Instructions

1. 0:00 — Season the steak, chop the lentil aromatics, and start the lentils.
2. 0:15 — Prepare the mushrooms and shallots, string the snap peas, and chop the parsley. Bring a separate pot of salted water toward a boil.
3. 0:30 — Check the lentils and begin heating the steak skillet. Sear the steak while the lentils finish.
4. 0:42 — Rest the steak and make the mushroom pan sauce in its skillet. Season the lentils and hold warm.
5. 0:50 — Blanch and butter the snap peas. Finish the sauce, slice the steak across the grain, and plate immediately.

Plating

Keeping the three elements distinct preserves their textures while allowing the lentil broth and steak sauce to meet on the plate.

Instructions

1. Spoon lentils and a little of their broth onto one side of each warm plate.
2. Arrange the sliced steak in a loose fan alongside the lentils and spoon the mushrooms, shallots, and pan sauce over it.
3. Pile the glossy snap peas beside the steak, keeping them mostly out of the sauce. Finish the steak with the parsley and serve.

Leftover Path

Gentle reheating protects the steak from becoming tough, while a little extra liquid restores the lentils and sauce.

Instructions

1. Refrigerate leftovers in separate airtight containers within 2 hours. Use within 3–4 days; the peas are best the next day.
2. Reheat the lentils with a splash of water or stock until steaming throughout. Warm the mushroom sauce separately, loosening as needed.
3. For the best steak texture, serve leftover slices cold or just take the chill off in warm sauce off the heat. If reheating leftovers hot, heat to 165°F.
4. Turn the remaining lentils and cold sliced steak into a lunch salad with parsley and a little extra vinegar. Add the snap peas at the end rather than cooking them again.