Monica Galetti’s Grilled Bavette Steak with Brown Butter Mash
Bavette steak is tasty and textured. Here is it served with brown butter mash, roast hispi cabbage and mushroom and gherkin sauce! It is quick to make but tastes so amazing!
Ingredients
For the steak:
- 250g good quality Bavette steak
- Olive oil
- Salt and pepper
For the brown butter mash:
- Large baking potatoes
- 150g salted butter
- 200ml double cream
- 200ml milk
- Salt and pepper
For the roast hispi cabbage:
- 1 medium hispi cabbage,
- Olive oil, to taste
- Chilli flakes, to taste
For the sauce:
- 1 punnet of shimeji mushrooms
- 250ml water
- 70g sugar
- 1 stem thyme
- 1 bay leaf
- 1 tsp black peppercorns
- 20ml white wine vinegar
- 25g butter
- 1 shallot finely diced
- 1 tbsp chopped parsley
- 2 tbsp of fine capers
- 1 large gherkin finely diced
- 200g veal jus or demi-glace
- 1 red chilli finely diced seeds removed
Method
For the mash: bake the potatoes in the oven until cooked and press through a ricer into a pan. Make a beurre noisette by cooking the butter over a medium heat until it goes brown then add to the mash. Finish with the milk, cream, salt & pepper until you have the desired consistency.
To roast the Hispi cabbage: cut it in half, season generously with chilli flakes, salt and pepper then drizzle with olive oil and wrap in tin foil. Bake at 190ºC for 30 minutes.
For the mushroom and gherkin sauce, make a pickling liquid using the water, sugar, 1 stem of thyme, a bay leave, black peppercorns and white wine vinegar. Add the shimeji mushrooms and set aside.
Add the butter to a pan and place over a medium heat. When the butter has melted sweat the chopped shallot but do not colour it, then add the veal demi-glace and stir in remaining ingredients.
Remove the mushrooms from the pickling liquid and add to the sauce.
To cook the bavette heat a grill pan over a medium-high heat until the pan is hot.
Coat the bavette in olive oil and cook in the grill pan for 2-3 mins each side.
Remove and allow to rest.
Serve.
Ingredients
For the steak:
- 250g good quality Bavette steak
- Olive oil
- Salt and pepper
For the brown butter mash:
- Large baking potatoes
- 150g salted butter
- 200ml double cream
- 200ml milk
- Salt and pepper
For the roast hispi cabbage:
- 1 medium hispi cabbage,
- Olive oil, to taste
- Chilli flakes, to taste
For the sauce:
- 1 punnet of shimeji mushrooms
- 250ml water
- 70g sugar
- 1 stem thyme
- 1 bay leaf
- 1 tsp black peppercorns
- 20ml white wine vinegar
- 25g butter
- 1 shallot finely diced
- 1 tbsp chopped parsley
- 2 tbsp of fine capers
- 1 large gherkin finely diced
- 200g veal jus or demi-glace
- 1 red chilli finely diced seeds removed
Method
For the mash: bake the potatoes in the oven until cooked and press through a ricer into a pan. Make a beurre noisette by cooking the butter over a medium heat until it goes brown then add to the mash. Finish with the milk, cream, salt & pepper until you have the desired consistency.
To roast the Hispi cabbage: cut it in half, season generously with chilli flakes, salt and pepper then drizzle with olive oil and wrap in tin foil. Bake at 190ºC for 30 minutes.
For the mushroom and gherkin sauce, make a pickling liquid using the water, sugar, 1 stem of thyme, a bay leave, black peppercorns and white wine vinegar. Add the shimeji mushrooms and set aside.
Add the butter to a pan and place over a medium heat. When the butter has melted sweat the chopped shallot but do not colour it, then add the veal demi-glace and stir in remaining ingredients.
Remove the mushrooms from the pickling liquid and add to the sauce.
To cook the bavette heat a grill pan over a medium-high heat until the pan is hot.
Coat the bavette in olive oil and cook in the grill pan for 2-3 mins each side.
Remove and allow to rest.
Serve.
