Ingredients
1 x 250 g Bavette steak
1/2 bunches watercress
1/2 lemon, juice only
1 dashes of olive oil
For the potatoes
300 g assorted heritage potatoes, boiled and sliced (e.g. Red Duke of York and Pink Fir)
knob of butter
1 clove garlic, minced
1 sprigs rosemary
For the butter sauce (makes a large roll to use again and again)
500 g butter, softened
tarragon
grated horseradish
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Method
1. Season the steak and place in a hot griddle pan.
2. Cook to medium rare (4-6 minutes on each side), then rest for 6 minutes.
3. For the potatoes:lightly fry the boiled potatoes in a hot pan with butter, garlic and rosemary until golden (6-8 minutes).
4. For the butter sauce: place softened butter, tarragon and horseradish in a food processor and blitz. Remove and roll into a roll, cover with cling film and refrigerate.
5. In a bowl dress the watercress with some lemon and olive oil and place on a plate.
6. Warm a knob of the butter sauce in a hot pan, until just starting to melt then place on top of steak and serve with the potatoes and salad.
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