Gastronomixs

Bavette roasted in one piece

Creation by Mark Vaessen, SUSHISAMBA restaurant, Amsterdam, the Netherlands.

Bavette roasted in one piece

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Ingredients

1

kg

bavette (flap meat)

10

g

olive oil

15

 

shallots

3

sprigs of

rosemary

6

sprigs of

thyme

100

g

butter

Preparation method

  • Allow the meat to come up to room temperature.
  • Rub with the olive oil and fry in a frying pan with frothy butter together with the shallot, thyme, and rosemary.
  • Drizzle regularly with the juices.
  • Cut the meat into slices against the grain.

Serving suggestions

  • Serve with components such as potato, mushroom, onion, tomato, sweet pepper, courgette, or aubergine.

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