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Wine with food: Grilled Boeuf de Bazas steak alongside a glass of Margaux red wine.

Boeuf de Bazas (high-quality beef from the region)

Boeuf de Bazas is a protected specialty from the south-west of France and stands for beef of the highest quality. In this recipe, the meat is prepared puristically according to ancient tradition in order to fully preserve its characteristic, nutty flavor. The steak is simply grilled over a very high heat and then finished with coarse sea salt. This method of preparation is the most honest way to enjoy a top-quality product. Paired with a finesse-rich Margaux or a harmonious Saint-Julien, you will experience a pairing that perfectly captures the elegance and power of the Bordelais. A must for meat connoisseurs who value quality and origin.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main course, Steak
Cuisine French
Servings 2 Servings
Calories 650 kcal

Cooking utensils

  • 1 Charcoal grill or cast iron grill pan
  • 1 Meat tongs
  • 1 Cutting board
  • 1 Sharp carving knife
  • 1 Meat thermometer

Ingredients
  

  • 2 Entrecôtes or rump steaks from Boeuf de Bazas approx. 350 g each
  • 2 Tbsp. high-quality vegetable oil for brushing in
  • Coarse sea salt Fleur de Sel
  • Black pepper from the grinder
  • 1 sprig of rosemary Optional for the grill

Preparation
 

PREPARATION:

  • Remove the meat from the fridge at least one hour before cooking.
  • The beef should reach room temperature in order to cook evenly.
  • Prepare the grill for very high direct heat.
  • Pat the meat dry.
  • Brush the steaks thinly with oil.

COOKING STEPS:

  • Place the steaks on the very hot grid or in the hot pan.
  • Sear for approx. 3 to 4 minutes on each side (for medium rare).
  • Place the sprig of rosemary briefly on the grill to distribute the aroma.
  • Turn the meat with tongs, never prick it with a fork.
  • Check the core temperature (52 to 54 degrees for medium rare).
  • Remove the meat from the grill.
  • Wrap in aluminum foil or leave to rest on a warm plate for approx. 5 to 8 minutes.

DIRECTIONS:

  • Cut the steak into wide slices against the grain.
  • Arrange the pieces of meat on preheated plates.
  • Sprinkle generously with the coarse sea salt.
  • Only now add a little fresh pepper to taste.
  • Serve immediately to preserve the meat juices.
  • Traditionally, this meat is enjoyed without heavy sauces.

SUPPLEMENTS:

  • Gratin Dauphinois
  • Grilled green asparagus
  • Fresh baguette

Nutritional values per portion

Calories: 650kcalProtein: 55gFat: 48g
Keyword Beef, Boeuf de Bazas, Bordeaux, Crickets, French cuisine, Gourmet, Margaux, Sea salt, Steak, Wine with food
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