Pan-Seared Bavette Steak with Wild Mushrooms & Red Wine Sauce

Préparation

The cut of beef known as bavette d'aloyau in France, and sometimes called flap steak elsewhere, is more tender than flank steak but similar in flavor and texture. (Flank comes from the lower belly, while bavette comes from a section in the loin area above the flank.) It’s best cooked quickly over high heat and served medium-rare, cut across the grain for tenderness. If you can’t find the bavette cut, substitute a similar amount of flank steak.

*This recipe originally ran in the United Kingdom on HexClad.uk.

1. Cook the steak: Set steak on a plate to rest at room temperature 30 minutes before cooking. Drizzle both sides with oil and sprinkle with salt and pepper. Heat a HexClad 12"/30 cm Hybrid Fry Pan over medium-high to high heat. Add steak and cook just until nicely seared, 2 to 4 minutes per side. Transfer to a carving board to rest.
2. Meanwhile, make the mushrooms: Melt butter in a HexClad 10"/20 cm Hybrid Fry Pan. Add garlic, mushrooms, and thyme sprigs. Cook, stirring occasionally, until mushrooms are well-browned, 5 to 7 minutes. 
3. Make the sauce: While mushrooms cook, stir minced garlic and wine into steak drippings in pan. Cook over medium-high heat, stirring, until wine reduces by half. Add stock and bring to a boil; simmer 2 minutes. Reduce heat to low and stir in cream and mustard.
4. Assemble and serve: Season sauce and mushrooms with salt and pepper. Remove thyme sprigs from mushrooms and stir in zest. Slice steak against the grain, then transfer to a serving platter with the mushrooms. Top with sauce, and garnish with parsley.