How To Make Bavette Steak with Chips, Tarragon & Mushroom Sauce & Watercress Salad
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Serves:
Ingredients
- 4 bavette steaks
- 4 large potatoes
- 200g mushrooms, sliced
- 2 cloves of garlic, minced
- 1 shallot, finely chopped
- 200ml beef stock
- 200ml double cream
- 2 tbsp fresh tarragon, chopped
- Salt and pepper to taste
- Olive oil for cooking
- 100g watercress
Instructions
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Preheat the oven to 200°C.
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Cut the potatoes into chips, toss with olive oil, salt, and pepper. Bake in the oven for 30 minutes or until crispy.
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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.
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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.
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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.
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Arrange the bavette steaks on a plate, spoon the mushroom sauce over them, and serve with the crispy chips and watercress salad.
Nutrition
- Calories : 715kcal
- Total Fat : 48g
- Saturated Fat : 24g
- Cholesterol : 195mg
- Sodium : 697mg
- Total Carbohydrates : 37g
- Dietary Fiber : 4g
- Sugar : 3g
- Protein : 35g
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