Bavette steak with hand-cut chips, vine tomatoes and horseradish crème fraiche

£12.00

Meal kit

Bavette a French cut from the beef skirt which for years was the butchers secret, they would keep this amazingly full flavoured piece of beef for themselves - crafty! Skirt is a cut that can be cooked low and slow or high and fast, this steak has to be cooked high and fast anywhere in between and the meat becomes chewy, for best results I recommend it cooked medium-rare, with plenty of rest either side.
Accompanied by hand-cut chips, cherry vine tomatoes and a horseradish crème fraiche.
Enjoy with a robust red wine.

Cooking skill required

Easy

In the box

Bavette steak 8oz                                                            
Hand-cut chips blanched                                                
Creamed spinach                                                              
Your choice of sauce -                                                      
Horseradish crème fraiche                                    
Diane sauce                                                                      
Red wine sauce
Chimichurri

 

You will need

Frying pan
Non-stick baking tray
Tongs
Mixing bowl
Carving knife & board
Rapeseed or olive oil
Salt and pepper
Butter (optional)

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Regular

Sub total£0.00

Pairing

Wine

Casa Vinicola Botter - Appassimento - 2018

Sub total £0.00

Ingredients and Allergens

Beef steak, potatoes, creamed spinach - milk
> Horseradish crème fraiche (crème fraiche – milk, lemon, mustard, fresh horseradish, garlic, salt + pepper).
> Diane sauce (Mushroom, Dijon mustard, double cream - milk, chicken stock (chicken carcass, onion, garlic, celery, leek, carrot, peppercorns, fennel seeds, mustard seeds, thyme parsley, dealcoholized red wine - sulphites) Worcestershire sauce (anchovies- fish, tamarind extract, onion, garlic, malt - from Barley and spirit vinegar).
> Red wine sauce, shallots, port, dealcoholized red wine - sulphites, chicken stock (chicken carcass, onion, garlic, celery, leek, carrot, peppercorns, fennel seeds, mustard seeds, thyme parsley, dealcoholized red wine - sulphites).
> Chimichurri, red wine vinegar - sulphites, chilli, garlic, salt, pepper, oregano, parsley, rosemary, olive oil.

For allergies see ingredients in bold

Instructions

  1. Remove the steak from the fridge 15 minutes before cooking.
  2. Set the oven to 185°c, 180°c fan, gas 5.
  3. Season the steak well and drizzle with oil. Give the steak a good rub to get the seasoning well into the meat.
  4. Empty the chips onto the baking tray, season with salt. Place in the oven for 25 minutes, turning the chips midway through.
  5. Put the creamed spinach into the saucepan. 
  6. Once the chips have cooked for 15 minutes, place the frying pan on a medium to high heat. Once hot, place the steak flat on the pan and leave to cook for 3 minutes, then turn the steak over and cook for a further 3 minutes adding the knob of butter and spoon over whilst the steak starts to finish cooking (we recommend the bavette is served medium to rare as it will become chewy if overcooked).
  7. Rest the steak on the carving board for 5 minutes, turn the pan with the spinach in onto a low to medium heat during this time, stirring often.
  8. If you have chosen the diane or red wine sauce option, heat in the frying pan once the steak is resting to incorporate all the meat juices, this will add even more flavour to your sauce.
  9. Remove the chips from the oven and season with salt. Slice the steak on the carving board. 
  10. To serve, place the chips and spinach on your plate followed by the sliced steak and your chosen sauce.
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