BBQ Beef Bavette
A delicious French take on steak
2
Serves
15 mins
Prep Time
1 hr
Cook Time
Recipe author
Phil Clark
A beautifully caramelised beef bavette with roasted beetroot, capers, wilted endive and a shallot merlot vinegar jus.
A beautifully caramelised beef bavette with roasted beetroot, capers, wilted endive and a shallot merlot vinegar jus.
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Ingredients
Bavette
300g beef bavette steaks
i
1 tsp olive oil
1/2 tsp sea salt
Emulsion
1 tsp capers
2 tsp butter
i
10ml water
1 whole leaf silverbeet
i
left whole for wilting
Jus
1 shallot
finely diced
8 tsp caster sugar
100ml merlot vinegar
500ml beef jus
i
Beetroot
1 whole beetroot
i
A drizzle olive oil
enough to coat the beetroot
A pinch salt
To taste
Method
For the jus
For the beetroot
For the emulsion
For the bavette
To serve
1
Cook the shallots in a dash of olive oil until soft but not coloured.
2
Add the caster sugar and vinegar and reduce by half.
3
Add in the beef jus and bring to the boil. Season and check the taste.
Nutrition Information per Serving (678g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
2090
Protein
36.2g
Total Fat
27.5g
Saturated Fat
9.6g
Carbs
25.3g
Dietary Fibre
3.8g
Sodium
2152mg
Iron
4.5mg
Zinc
5.6mg
Vitamin B12
1.8µg
