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Bavette Steak with Porcini Port Butter


1.5 lb Bavette Steak
¼ cup dried porcini mushrooms
1/3 cup boiling water
1 small shallot – minced
1/3 cup port
1 stick of butter – room temperature
1 T fresh sage – finely chopped
½ tsp salt and ¼ tsp freshly ground pepper


In a small bowl, place the dried mushrooms in the boiling water and let sit for 15 minutes. Prepare remaining ingredients. In a small saute pan, place shallot, port, mushrooms and mushroom liquid – simmer until reduced, liquid should be nearly gone. Let cool. In the food processor, place the softened butter, sage, port/mushroom reduction, salt and freshly ground pepper – pulse several times until mushrooms are minced and all ingredients are incorporated. Place mixture on a piece of parchment paper and roll into a log, twist ends to enclose (you can also do this in plastic wrap if you prefer). Place in refrigerator for 15-20 minutes or until ready to use. You can freeze the left over butter for another use.

Heat grill on medium high until hot, oil grates. Sear steak on both sides then finish on indirect heat of grill until cooked to your taste. 125-130 medium rare. Let rest 7-10 minutes.  Sliced against the grain on a slight bias. Serve steak with a slice of porcini port butter. Serves 4.

Serve with:

Kunde Family Winery Reserve Cabernet Sauvignon