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BBQ Beef Bavette

A delicious French take on steak

2

Serves

15 mins

Prep Time

1 hrs

Cook Time

Phil Clark

Recipe author

Phil Clark

A beautifully caramelised beef bavette with roasted beetroot, capers, wilted endive and a shallot merlot vinegar jus.

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High Iron

tag

Barbecue,

Steak,

Beef,

Everyday,

Dinner,

Lunch,

Ingredients

Bavette

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300g beef bavette steaks

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1 tsp olive oil

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1/2 tsp sea salt

Emulsion

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1 tsp capers

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2 tsp butter

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10ml water

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1 whole leaf silverbeet

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left whole for wilting

Jus

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1 shallot

finely diced

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8 tsp caster sugar

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100ml merlot vinegar

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500ml beef jus

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Beetroot

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1 whole beetroot

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A drizzle olive oil

enough to coat the beetroot

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A pinch salt

To taste

Method

For the jus

For the beetroot

For the emulsion

For the bavette

To serve

1

Cook the shallots in a dash of olive oil until soft but not coloured.

2

Add the caster sugar and vinegar and reduce by half.

3

Add in the beef jus and bring to the boil. Season and check the taste.

More info

Nutrition Information per Serving (678g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

2090kJ

Protein

36.2g

Total Fat

27.5g

Saturated Fat

9.6g

Carbs

25.3g

Sugars

25g

Sodium

2152mg

Iron*

4.5mg

* Percentage of recommended daily intake (Aust/NZ)

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