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How to cook a bavette steak

By 15th November 2016Recipes
recipe_chop_house

Serves
Serves X

How to cook a bavette steak in 13 steps

By Shaun Searley at the Quality Chop House

Ingredients

  • 3 sheets of filo pastry
  • Melted butter
  • 120g raisins
  • 6 fresh figs, quartered
  • 90g flaked almonds
  • 90g pistachio nuts
  • 500ml whole milk
  • 150ml double cream
  • 100g sugar
  • 1 tsp cinnamon
  • 3 eggs
  • 1 tsp rose water

 

Topping

  • 3 sheets of filo pastry
  • Melted butter
  • 40g toasted flaked almonds
  • 40g chopped pistachio nuts
  • 1tsp cinnamon
  • 50g sugar
  • Rose syrup
  • Oven 160°C

Method

  1. Take your steak out of the fridge 1 hour in advance to bring it up to room temperature.
  1. Season generously all over with good quality fine sea salt.
  1. Put a heavy-bottomed frying pan on a medium to high heat.
  1. Add a spoonful of beef dripping (vegetable oil).
  1. Put steak in the pan, take care as it may spit a little.
  1. Turn the steak every 45 seconds until the steak starts to turn a light golden brown.
  1. Add a generous knob of butter to the pan.
  1. Continue to turn the steak every 45 seconds.  When the butter starts to foam, add a sprig of thyme and a crushed clove of garlic (skin on).  Turn the steak every 10 seconds until a dark crust forms.
  1. Cooking times will vary depending on the size of your steak and how you like it to be cooked, but it will be somewhere in the region of 10 minutes.
  1. If you have one, probe the meat – it should have reached a core temperature of 42 degrees.
  1. Remove from the pan, season well with coarsely ground black pepper, and rest on a warmed plate for half the cooking time (so approximately 5 minutes).
  1. The core temperature will to continue to rise (to approximately 52 degrees) as the steak rests.
  1. Carve the steak across the grain and finish by pouring the resting juices over the steak

Serve with a handful of watercress, dressed in a mustardy dressing, with pickled walnuts.

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