BAVETTE SANDWICH
Serves eight
- 850 g EMH beef bavette
- 150 ml dark beer
- 4 garlic cloves
- 1 large rosemary sprig
- 1 tbsp dark soy sauce
- 1 tbsp honey
- 1 tbsp BBQ sauce
- 1 tbsp wholegrain mustard
pickled onion:
- 1 large red onion
- white wine vinegar
- salt
for serving:
- pickled onion
- ciabatta
- rocket leaves
- cornichons
- sour cream
- horseradish
- salt
- freshly ground black pepper
Peel the garlic and finely chop together with the rosemary. Mix all the marinade ingredients, add the meat and refrigerate for 24 hours. Remove the meat from the fridge at least 30 minutes before cooking. Pat the marinade off with kitchen paper. Heat oil in a pan and sear the meat for 5-6 minutes on each side. Then transfer between two plates and let rest for 15-20 minutes. Slice thinly and season with salt and pepper. Meanwhile, peel and thinly slice the onion, add enough vinegar to lightly cover it, and season with salt. Squeeze well and leave to pickle. In a bowl, mix the sour cream with horseradish and season with salt and pepper.
Slice the bread, drizzle with olive oil and quickly toast in a pan. Cut the meat into thin slices with a sharp knife, squeeze the onions dry. Arrange rocket leaves on the bread, top with the meat, drizzle lightly with the sauce, and finish with onion and cornichons. Serve!
BEEF BAVETTE WITH SPINACH PESTO
Serves six
- 1 EMH beef bavette
- 5 tbsp Greek yoghurt
- 2 tbsp cold-pressed olive oil
- 2 garlic cloves
- 1 tsp cayenne pepper
- 1 tbsp dried thyme
- juice of 1/2 lemon
- salt
- freshly ground black pepper
spinach pesto:
- 150 g fresh spinach
- 1 bunch of basil
- 2-3 garlic cloves
- 100-120 ml cold-pressed olive oil
- 50 g cashew nuts
- 35 g Parmesan-style cheese
- lemon juice
- a pinch of chilli flakes (optional)
- salt
- freshly ground black pepper
For the pesto, peel the garlic cloves, grate the cheese and finely chop the nuts. Place the spinach, basil and garlic into a food processor, blitz to a paste, and add the oil in a thin stream. Finally, stir in the cheese and nuts. Season with salt, pepper, lemon juice and chilli flakes (if using).
Peel and grate the garlic cloves, squeeze the lemon juice. Mix all the marinade ingredients, coat the meat thoroughly and leave to marinate overnight. Remove the meat from the fridge at least 30 minutes before cooking. Cook until the internal temperature reaches 55°C. Transfer to a platter, cover with foil and let rest for 10-15 minutes. Then slice thinly against the grain and serve with the pesto.
