Pave of beef with braised shallots and dauphinoise potato Recipe

Pave is a centre cut of the beef rump with a small fat content but high in flavour.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • Rump steak (150g) : 6 whole
  • Rapeseed oil : 15 ml
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Part one of the recipe
  • Desiree potato(es) : 800 g
  • Semi-skimmed milk : 300 ml
  • Double cream : 300 ml
  • Garlic clove(s) : 4 whole
  • Fresh thyme : 4 sprig
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Part two of the recipe
  • Banana shallot(s) : 6 whole
  • Unsalted butter : 100 g
  • Rosemary sprig(s) : 2 whole
  • Maldon salt : 2 pinch(es)
  • Chicken stock : 200 ml
  • Baby spinach leave(s) : 400 g
  • Cognac : 30 ml
  • Red wine : 100 ml
  • Fresh thyme : 2 sprig
  • Unsalted butter : 50 g



    Pre heat the oven to 200c
    In a saucepan bring the cream, milk, herbs and garlic to the boil. Remove from the heat and allow the flavours to infuse.
    Peel the potatoes and use a mandlin to cut them into 2mm thick slices.
    Pass the milk and cream through a sieve into another large pan and add the sliced potatoes and the salt and pepper.
    Place on a medium heat and bring slowly to the boil, stirring all of the time so as the potatoes do not catch.
    When the mixture has boiled, check the seasoning and transfer to a deep baking tray, layering the potatoes with a generous amount of cream.
    Bake in the oven for 45 minutes until the potatoes are cooked and golden brown on top.

    Heat a frying pan to smoking and rub the steaks with the oil, then season with the salt and pepper.
    Sear the steaks on both sides until a nice browning has developed.
    Place the steaks on a roasting tray and put in the oven until desired cuisson has been achieved, about 10 to 12 minutes for medium, turning over once through the cooking process.
    Remove from the oven and leave to rest for at least 5 minutes before serving.
    Reserve all cooking liquid.


    Using a new pan, add half of the butter and cut the shallots in half lengthwise, keeping the skin on and root in tact. Place the cutside of the shallot down in the pan and place on high heat until a really dark colour. Add the garlic, thyme, salt and half the chicken stock and place in the oven for 15 minutes.
    Remove from the oven and drain, reserving the liquid.
    With the other half of the butter, sweat the spinach with a pinch of salt and pepper over high heat for 1 minute. Drain the spinach and pat dry with paper towel.

    Now using the pan that the beef was seared in, deglaze with the cognac and flambe, when the fire goes out, add the wine, thyme and reduce to a glaze, now add the stock left over from the shallots and the juices from the rested beef. Reduce this by half and finish by stirring in the cold butter.

  • 3. TO PLATE

    Place a small pile of the spinach on one side of the plate and top with the best looking half of a shallot. Cut the dauphinois with a ring and place beside the spinach and then the rump directly accross.
    Nape with some jus.

Chef's tip

«Try different sauces with this dish or try substituting different alcohol like Port, Madeira, or white wine. »

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