Grilled Bavette, Mushroom Beurre Rouge 

Bavette d'aloyau (flap steak), cut from the bottom sirloin of grass-fed beef. Marinated for 2 days in olive oil, fresh garlic, rosemary and thyme, then quickly grilled over high heat to rare-medium rare. Rested, then thinly sliced across the grain and served with a reduction of dry red wine, red wine vinegar and shallots with knobs of cold butter whisked in to form an emulsion. Finished with fleur de sel and freshly-ground black pepper.

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