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Bavette with smoked-anchovy butter

Australian Gourmet Traveller recipe for bavette with smoked-anchovy butter.

By Lisa Featherby
  • 30 mins preparation
  • 15 mins cooking plus 5 mins resting time
  • Serves 4
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Bavette with smoked-anchovy butter


  • 3 tsp lard
  • 1 (1kg) bavette steak (flank), at room temperature (see note)
  • 3 golden shallots, thinly sliced
  • 1 tbsp salted capers, rinsed
  • Juice of 1 lemon
Smoked-anchovy butter
  • 4 smoked anchovies
  • 110 gm butter, at room temperature
  • 1 tsp thyme
  • 1 tsp piment d’Espelette


  • 1
    For smoked-anchovy butter, pound anchovies with a mortar and pestle to a smooth paste. Add butter, thyme and Espelette pepper, and stir to combine. Cover and refrigerate until required.
  • 2
    Heat lard in a frying pan over medium-high heat. Add steak and cook, basting and turning occasionally, until cooked to your liking (about 8 minutes for rare, 10 for medium rare). Set aside to rest (5 minutes).
  • 3
    Discard excess lard from the frying pan, add shallot and stir until just golden (2-3 minutes). Add smoked-anchovy butter and capers, and stir until foamy. Stir in the lemon juice, spoon over the steak and serve.


Note You may need to order flank steak ahead from your butcher. Piment d'Espelette is French dried, flaked chilli and is available from
Drink Suggestion: Châteauneuf-du-Pape. Drink suggestion by Max Allen