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!
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Cooking tools:
- Potato ricer
- Grill pan
- Oven
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Aluminum foil
- Slotted spoon
- Wooden spoon
- Measuring cup
- Measuring spoon
- Kitchen scale
- Plate
- Stove
Ingredients
- 250g good quality Bavette steak
- Olive oil
- Salt
- pepper
- Large baking potatoes
- 150g salted butter
- 200ml double cream
- 200ml milk
- 1 medium hispi cabbage,
- Olive oil, to taste
- Chilli flakes, to taste
- 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
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