Bavette Steak with Chips, Tarragon & Mushroom Sauce & Watercress Salad Recipe

Preheat the oven to 200°C.

Cut the potatoes into chips, toss with olive oil, salt, and pepper. Bake in the oven for 30 minutes or until crispy.

Season the bavette steaks with salt and pepper. Heat a pan with olive oil over high heat and cook the steaks for 3 minutes on each side for medium-rare. Set aside to rest.

In the same pan, add more olive oil if needed and sauté the garlic and shallot until fragrant. Add the mushrooms and cook until golden brown.

Pour in the beef stock and simmer for 5 minutes. Stir in the double cream and tarragon, and season with salt and pepper. Cook for another 5 minutes, until the sauce thickens.

Arrange the bavette steaks on a plate, spoon the mushroom sauce over them, and serve with the crispy chips and watercress salad.