• Campbell Whitman

Bavette de Boeuf with Stuffed Portobellos

This dish is a show stopper. It's also one of my more complicated recipes that I don't always share... I prefer inspiring people through my recipes rather than discouraging them with complicated cooking. Having that said, I am sharing it because you can give it a try, or even break this dish apart, using the side dishes or the main dish and not the rest.

Bavette de Boeuf with Stuffed Portobellos

Serves 2


320 g bavette steak (flank steak)

200 g fresh goat cheese

2 large or 4 medium portobello mushrooms

1 t mild honey

1 t dried thyme or 2 t fresh

150 g shallots

2 T butter (for shallots)

1 ½ T cold butter (for sauce)

1 zucchini – cut in 1 cm thick ribbons

4 T olive oil

1 ½ T Dijon mustard

120 ml red wine

1 T chopped parsley for garnish

2 T sunflower oil

s&p


Turn your oven on to 200 C. (390-400 F)


Take your portobellos and flip them over so you can see the stem side. You need to remove the stem by pushing gently on the sides until it breaks off. Then, with a small spoon, scrape out the dark part around where the stem was.


Take some aluminum foil and line a baking tray. Then take some more aluminum foil and roll up little balls for the mushrooms to sit on, so while they cook their water can drip down. Roll as many little balls as needed, then set the mushrooms, stem side down on top of the balls. Bake for 8-12 minutes (depending on size, they must be soft but not too soft as they will cook once more in the oven with the filling).


Put your goat cheese, thyme, honey, s&p in a mixing bowl and set aside. Julienne your shallots and cook in a heavy-bottomed pan with a lid and 2 T butter on medium-low heat until light, golden-brown. Once done, immediately add to the goat cheese. While they are warm, they will help make the goat cheese mixable.


Once your mushrooms are done remove from the oven. Let them cool for a bit. You can set them on a paper towel to drain more water if needed.


In a hot pan with oil, sear both sides of the zucchini ribbons until a light, golden-brown shows, then flip, season with s&p and repeat. This should only take about 1-2 minutes per side maximum. You will need to reheat this before serving so having it not fully cooked through is ideal.

While the zucchini is cooking, fill the mushrooms carefully so they do not lose their shape. Bake for another 6-8 minutes. You can also place the mushrooms under the broiler after for 1-2 minutes right before serving to get a little more color on the top. Sprinkle parsley on top before plating.


Heat up a new very heavy-bottomed pan for the steak. This pan has to be rather hot because of the short cooking time required as well as forming a proper crust on each side of the steak. Once very hot, add 2 T of sunflower oil and cook one side of the steak. My steaks were 1- 1 ½ cm (a little less than half of an inch) thick at their thickest part in the middle. I cooked both sides of my steak for 1 minute and it was very rare at the thickest part. Depending on the thickness of yours, you will need to adjust the timing. And if you like it cooked medium-rare or medium, continue cooking 30 seconds to a minute more per side. After flipping the steak, then you will want to season with the salt & pepper. If done before, the pepper can burn.


Remove the steak to a plate or rack to rest for a couple of minutes. Turn the fire on the pan down to low. Warm up any vegetables that need it in a separate pan from the meat, then keep them warm with a lid while you make the sauce. Cut your steak in strips and get ready to plate it all once the sauce is done.


Now, for the sauce…. in your steak pan, turn the heat to medium-high and toss in the Dijon mustard. Once the mustard is bubbling and while using a whisk, quickly add the red wine and mix it gently to bring together. If the pan is still hot, this sauce will thicken and reduce fast, so be careful. But if the pan cooled down a lot since making the steak it may take some time to reduce the wine by half. Once it’s reduced by about half, turn off the heat and toss in the cold butter while continuing to mix until it becomes a little thicker. Season with salt and pepper and serve immediately! If the sauce dries up a bit while you are plating, you can add a little more wine to thin it out, then spoon it over the steak. Enjoy!