BBQ Beef Bavette

A delicious French take on steak

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.

Rate this recipe

High Iron

Slow Cooked,

Steak,

Beef,

Everyday,

Dinner,

Lunch

Ingredients

Bavette

300g beef bavette steaks

1 tsp olive oil

_1/2 tsp sea salt

Emulsion

1 tsp capers

2 tsp butter

10ml water

1 whole leaf silverbeet

left whole for wilting

Jus

1 shallot

finely diced

8 tsp caster sugar

100ml merlot vinegar

500ml beef jus

Beetroot

1 whole beetroot

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

Cook the shallots in a dash of olive oil until soft but not coloured.

Add the caster sugar and vinegar and reduce by half.

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

Learn more about nutrition

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