BAVETTE WITH BEETROOT, HORSERADISH AND BITTER LEAVES
Serves four
INGREDIENTS
1kg bavette steak
5 small red beetroot, skin still on
2 onions
Oil, for cooking
1 stick of fresh horseradish 2 bunches of watercress,
washed
1 head of trevise, tardivo or radicchio, trimmed and washed Extra virgin olive oil,
to drizzle
Red wine vinegar, to drizzle 1 bunch of parsley, chopped,
to serve
For the mustard dressing
2 tbsp caster sugar 1 tbsp cider vinegar 4 tbsp Dijon mustard
200ml double cream
METHOD
Preheat the oven to 200C/180C fan/gas mark 6. Bring the bavette to room
temperature. Place the beetroot in a pan of water with a large pinch of salt and bring to the boil. Cook until tender to a knife’s tip (around 30 minutes), then drain and
keep to one side. Cut the onions in half (skin still intact) and place on to a roasting tray. Roast for 20 minutes until soft.
Meanwhile, make the
dressing by whisking together the sugar and vinegar, then adding the mustard and whisking well.
Mix in the cream and a pinch of salt and put into
the fridge.
Oil the bavette and season it well. Put a frying
pan over a medium heat and allow it to get hot. Place
the steak in the pan and cook for 7 minutes, without
turning, then flip it over and cook the other side for 6 minutes. Cooking time
varies depending on the thickness of the bavette, so
be prepared to judge when it’s done. The secret’s in the resting: allow the steak to rest in a warm place for 10-15 minutes before
slicing.
Peel and chop the beetroot into large chunks
and peel the roasted onions. Peel off the outer layer of the horseradish
stick. Scatter the watercress and bitter leaves on a large
serving plate and lightly dress with the olive oil and a little red wine vinegar. Scatter over some of the beetroot and
onion petals. Slice the bavette across the grain and place three to
five slices, depending on size, over the leaves. Drizzle with the mustard dressing
and scatter with a good grating of horseradish, a little parsley, a flourish of olive oil and a final pinch of
seasoning.