Bavette with broad beans and mushrooms
By Sam Wass, Medium Well
Here’s a great dish to sort out your supper plans with Bavette steak, alongside some lovely seasonal veg, which we picked straight from the allotment, for this recipe and you can hopefully see the freshness in the picture.
This recipe idea lends more than a nod of the cap to TV chef Tom Kerridge, as the 2-Michelin-starred chef is a big fan of bavette, which makes us like him even more.
Cut from the flank, bavette steaks give a somewhat more fatty, but very delicious steak. It’s not for everyone due to the strong flavour, which is why we think it works so well with the earthy flavours of pulses and mushrooms. Bavette is best served rare to medium-rare as it is too thin to cook well done, but feel free to serve as you like.
- handful of baby potatoes
- 1 x 200g bavette steak
- olive oil and unsalted butter (for frying),
- Tsp steak rub
- Tbsp of chicken stock
- Tbsp double cream
- 50g (handful) podded broad beans,
- 50g (handful) of sliced mushrooms
Take the steak from the fridge and let it come up to room temperature (so at least 30 minutes or so).
Bring a large pan of salted water to the boil, and cook the potatoes until tender. While the potatoes are cooking, you can prepare the steak.
Season the steak to taste, and the heat a little butter and oil in a heavy-based frying pan until hot.
Chuck the steak in the hot pan and cook fast until rare (about 2 minutes each side) otherwise it will become tough and you’ll lose the strong flavour bavette has. Remove the steak from the pan and set aside to rest, either in foil or a warm place.
Drain any excess fat from the pan and put the pan back over a low heat. Cook the mushrooms gently for 1-2 minutes then stir in broad beans and cook for another minute.
Add the cream and chicken stock and gently warm. Stir in a good spoonful of steak rub, and warm through for another 30-60 seconds being careful not to boil.
Pour the broad bean and mushroom sauce over the steak and serve with the potatoes. Enjoy :-)