BBQ Beef Bavette
A delicious French take on steak
Serves
2
Prep Time
15 mins
Cook Time
1 hr
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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300g beef bavette steaksi
1 tsp olive oil
1/2 tsp sea salt
1 tsp capers
2 tsp butteri
10ml water
1 whole leaf silverbeeti
left whole for wilting
1 shallot
finely diced8 tsp caster sugar
100ml merlot vinegar
500ml beef jusi
1 whole beetrooti
A drizzle olive oil
enough to coat the beetrootA pinch kosher salt
To taste
Method
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.
Place the beetroot in a bowl and coat with olive oil, season with salt then wrap in tin foil.
Cook in the oven at 160°C for 25 minutes or until soft, depending on the size of the beetroot.
Cut into wedges to serve.
In a small pan, melt the butter and water together to make an emulsion.
Add the capers and endive and silverbeet leaves.
Cook until wilted or soft depending on your preference.
Bring a metal barbecue hotplate up to heat until it's nice and smoking, or bring a frying pan to a high heat.
Add the olive oil and cook the bavette until it's nice and caramelised on the outside, then finish in the oven at 85°C until the internal temperature is 53°C or cooked through to your liking.
Season the bavette with flaky salt and rest for 15 minutes before cutting into portions.
Serve the beef with the wedges of roasted beetroot and wilted endive and drizzle with the jus.
