Generously season the bavette steak on both sides with fleur de sel and pepper.
Heat a skillet until very hot with a drizzle of olive oil. Sear the bavette to get a nice crust, cooking to your preferred doneness (about 5 minutes total for rare/blue). Optionally, add a knob of butter at the end of cooking for extra richness.
Remove the meat from the pan and set aside to rest, making sure to leave all the cooking juices in the skillet.
Slice the shallots and sauté them directly in the skillet with the meat juices.
Add the mustard and honey, mix well, and then deglaze the pan with white wine, scraping up any browned bits from the bottom.
Let the mixture reduce for a few moments, then add the heavy cream. Season with salt and pepper, and let it simmer until you have a smooth, creamy sauce.
Slice the rested bavette, arrange on a serving board or plate, and generously nap with the warm shallot sauce.
Cook it hands-free.
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