Marinated beef cheek – Goat butter & sun-dried tomatoes

Marinated bavette for your barbecues and gourmet dinners

 

The Aliments DKL marinated beef bavette combines the rich taste of beef with a gourmet finish: goat cheese and sun-dried tomato butter included, to be placed on the hot meat after cooking.

Prepared by tumbling, the bavette is already marinated. This allows you to focus on cooking and the side dishes, without preparing a marinade in advance.

Individual pieces of approximately 200 to 220 g are vacuum-packed and frozen. A convenient format to adapt your preparation to the number of people at the table, depending on the packaging.

On the barbecue, in the pan, or on the plancha, this bavette allows you to create a generous plate with potatoes, vegetables, or a salad.

Add the marinated bavette to your cart for your next dinner with Aliments DKL.

Why choose this beef bavette?

A cut with a rich taste

Bavette is appreciated for its beefy taste and clearly visible fibers. Preparation and cutting play an important role in the texture when tasting.

After cooking and resting, slice it perpendicular to the fibers. This technique shortens the fibers in each bite and makes it easier to enjoy.

A marinade incorporated by tumbling

Tumbling is part of the preparation of this bavette. The meat is already marinated before packaging: no homemade marinating step is necessary.

To respect the flavors of the preparation, taste before adding salt or an additional sauce.

Goat cheese and sun-dried tomato butter included

Place the butter on the hot bavette after cooking. It melts gradually and provides a creamy finish that complements the meat.

You can also spread it over the slices at the time of serving, to portion the topping in each plate.

Product characteristics

• Marinated beef bavette

• Preparation by tumbling

• Goat cheese and sun-dried tomato butter included

• Individual pieces of approximately 200 to 220 g

• Vacuum packaging

• Frozen product, raw to cook

• Preparation on the barbecue, in the pan, or on the plancha

• Pan and stove finishing possible

Format and portions

Each bavette weighs approximately 200 to 220 g.

As a suggestion, plan one bavette per person, accompanied by vegetables and a starch. Adjust according to appetite and the menu.

The number of pieces per box and the total weight are not specified here. Check the selected format to know the ordered quantity.

Storage conditions

Keep the bavettes frozen in their original packaging and respect the date as well as the conditions listed on the label.

After thawing, keep the meat in the refrigerator and follow the consumption time indicated by the manufacturer.

Also respect the storage instructions for the goat cheese and sun-dried tomato butter.

Thawing

Thaw the bavettes in the refrigerator, in a container that allows the collection of any liquids.

Allow enough time for the center to thaw. The duration varies depending on the thickness and packaging.

Keep the meat cold until preparation. Remove the packaging before cooking and follow the product's specific instructions.

Cooking methods and instructions

The times below are guidelines provided for this product. Always check the internal temperature with a thermometer: thickness, the appliance, and the initial temperature influence the cooking.

In the pan, then on the stove

1. Preheat the stove to 204 °C (400 °F).

2. Heat a little oil in a pan over medium-high heat.

3. Sear the thawed bavette for 30 seconds to 1 minute per side.

4. Transfer it to a suitable dish or use a pan compatible with the stove.

5. Continue cooking for about 10 minutes, checking the temperature before the end of the planned time.

6. Extend as needed to reach the recommended temperature.

7. Let rest for about 10 minutes, then slice against the fibers.

8. Add the goat cheese and sun-dried tomato butter to the hot meat.

On the barbecue

1. Preheat the barbecue to high heat, about 260 °C (500 °F).

2. Remove the packaging and place the thawed bavette on the grill.

3. Allow about 3 to 4 minutes per side, watching to avoid burning the marinade.

4. Check the temperature in the center and continue cooking as needed.

5. Let rest for about 10 minutes.

6. Slice against the fibers and add the included butter.

On the plancha or in the pan

Sear the thawed bavette on a suitable surface and watch the marinade during cooking.

The times specific to cooking entirely on the plancha or in the pan remain to be confirmed according to the packaging. Use the thermometer to check the center of the piece.

Internal temperature

For beef pieces, the recommended guidelines are:

• 63 °C (145 °F): medium-rare

• 71 °C (160 °F): medium

• 77 °C (170 °F): well done

Follow the label instructions if they specify a higher temperature. If the product bears the mention "mechanically tenderized", reach at least 63 °C throughout the piece and turn the steak at least twice during cooking.

Reheating instructions

For the already cooked bavette, follow the manufacturer's storage and reheating recommendations.

Reheat only the desired quantity. The times specific to this product are not specified; do not automatically reuse the times intended for raw meat.

Add the goat cheese and sun-dried tomato butter at serving, in accordance with its usage instructions.

DKL Tip

Identify the direction of the fibers before cooking the bavette. After resting, you will be able to slice it perpendicularly, even if the golden surface makes the fibers less visible.

For a neat presentation, arrange the slices in a fan and spread the melting butter on top.

Side dish suggestion

Serve the bavette with roasted potatoes, green beans, and pan-seared mushrooms.

For a lighter plate, choose a crunchy salad and a few grilled potatoes. The goat cheese and sun-dried tomato butter already provides a gourmet finish: an additional sauce is not necessary.

10 recipe and meal ideas

1. Bavette and roasted potatoes
   Serve the slices with the included butter and green beans.

2. Bavette with pan-seared mushrooms
   Accompany the meat with mushrooms and mashed potatoes.

3. Bavette salad-meal
   Arrange the cooked slices on a salad of lettuce, cucumber, and tomatoes. Add a mild vinaigrette.

4. Bavette sandwich
   Fill a bread with thin slices of beef and caramelized onions. Serve with a coleslaw.

5. Marinated beef meal bowl
   Place the sliced bavette on rice with vegetables. Complete with a small amount of sun-dried tomato butter.

6. Bavette and vegetables on the plancha
   Prepare the vegetables separately and serve them with the meat and potatoes.

7. Bavette tacos
   Fill tortillas with slices of bavette, cabbage, and onions. Offer a lime sauce on the side.

8. Bavette over pasta with spinach
   Add the slices to pasta with spinach and spread the included butter at serving.

9. Barbecue bavette plate
   Accompany the meat with corn and grilled potatoes, with a crunchy salad.

10. Bavette and vegetable couscous
    Serve the sliced meat with couscous garnished with vegetables and the goat cheese butter finish.

Errors to avoid

• Slicing with the fibers, which can make tasting more difficult.

• Relying solely on cooking time, without checking the temperature.

• Letting the marinade burn on a surface that is too hot.

• Cutting the meat immediately after cooking, without respecting the rest.

• Adding the butter too early over intense heat, which can make it burn.

• Adding salt before tasting, since the meat is already marinated.

Frequently asked questions

Is the bavette already marinated?

Yes. It is prepared by tumbling and does not require an additional homemade marinade.

What is the weight of a piece?

Each bavette weighs approximately 200 to 220 g.

Is it vacuum-packed?

Yes. The bavettes are vacuum-packed and frozen.

Is the butter included?

Yes. A goat cheese and sun-dried tomato butter accompanies the preparation.

Can it be cooked on the barbecue?

Yes. The provided guideline is 3 to 4 minutes per side over high heat, to be adjusted according to thickness and internal temperature.

How to get slices that are pleasant to enjoy?

Let the bavette rest, then slice it perpendicular to the fibers.

When to add the butter?

Add it to the hot meat after cooking, at the time of serving.

What allergens does the product contain?

The preparation with goat cheese butter contains milk. The other allergens and possible traces are to be confirmed according to the labels of the marinade and the butter.

Why choose Aliments DKL?

• ✔ Superior quality frozen products

• ✔ Quality without compromise

• ✔ Delivery everywhere in Quebec

• ✔ No subscription

• ✔ No contract

• ✔ Quebec company

• ✔ Transparent prices

• ✔ Personalized service

A gourmet finish for your next dinner

With its marinade prepared by tumbling and its goat cheese and sun-dried tomato butter included, this bavette allows you to vary your barbecues and homemade meals.

Add it to the cart and prepare your side dishes for your next dinner with Aliments DKL.