Ingredients Jump to Instructions ↓

  1. 1 x 250 g Bavette steak

  2. 1/2 bunches watercress

  3. 1/2 lemon , juice only

  4. 1 dashes of olive oil

  5. 300 g assorted heritage potatoes , boiled and sliced (e.g. Red Duke of York and Pink Fir) knob of butter

  6. 1 clove garlic , minced

  7. 1 sprigs rosemary

  8. 500 g butter , softened tarragon grated horseradish

Instructions Jump to Ingredients ↑

  1. Bavette steak with sautéed potatoes Method 1. Season the steak and place in a hot griddle pan.

  2. Cook to medium rare (4-6 minutes on each side), then rest for 6 minutes.

  3. For the potatoes: lightly fry the boiled potatoes in a hot pan with butter, garlic and rosemary until golden (6-8 minutes).

  4. For the butter sauce: place softened butter, tarragon and horseradish in a food processor and blitz. Remove and roll into a roll, cover with cling film and refrigerate.

  5. In a bowl dress the watercress with some lemon and olive oil and place on a plate.

  6. Warm a knob of the butter sauce in a hot pan, until just starting to melt then place on top of steak and serve with the potatoes and salad.


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