James Moffatt
Weeknight cooking shouldn’t mean sacrificing the pleasures of a good steak. In this recipe, bavette, a flavourful cut prized for its loose grain and beefy character, is seared until caramelised, then rested while a pan sauce comes together with green peppercorns, Dijon mustard, Worcestershire sauce and a splash of verjuice. Cream and crème fraîche lend the sauce its velvety finish, while quickly sautéed asparagus and peppery watercress bring freshness to the plate.
A final scattering of shaved truffle pecorino makes it feel like something you might order at your favourite bistro, without the reservation or the restaurant bill.
Ingredients
Method
Drizzle steak with a little oil and season generously. Heat a little oil in a large frying pan over high heat. Sear steak, turning once, until caramelised and cooked to your liking (4-5 minutes each side for medium-rare). Transfer to a board, cover loosely with foil and set aside to rest.
Reduce heat to medium. Add onion to pan and sauté until beginning to caramelise (5-7 minutes). Add garlic and thyme and cook until fragrant (1 minute). Deglaze with verjuice and simmer until reduced by half (2-3 minutes). Add stock, cream, crème fraîche, green peppercorns, Worcestershire, mustard and soy sauce. Bring to a simmer and cook until slightly thickened (4-5 minutes). Remove from heat and season to taste.
Meanwhile, heat butter in a frying pan over medium-high. Add asparagus and cook, turning frequently, until just tender (2-3 minutes). Remove from the heat and season to taste.
Divide steak, asparagus and watercress among plates. Drizzle with peppercorn sauce and scatter with truffle pecorino to serve.
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