Gastronomixs

Roast bavette

Creation by Sidney Schutte, Librije's Zusje** - Waldorf Astoria Hotel, Amsterdam, the Netherlands.

Roast bavette

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,700 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

 

bavette (flap meat)

50

g

sunflower oil

50

g

butter

 

 

pepper

 

 

Maldon salt

Preparation method

  • Clean the flap meat thoroughly: remove all the membranes and cut the meat through the centre horizontally.
  • Place the slice of meat on plastic film and place another sheet of film on top.
  • Flatten the meat well until the thickness is consistent all over.
  • Roll the meat up and bind with kitchen string.
  • Season the roast beef with salt and pepper.
  • Fry in the sunflower oil until nice and brown and add the butter at the end. Caramelise the butter and spoon over the meat.
  • Transfer the roast beef to an oven set at 120°C until the core reaches 53°C and then leave to rest for 30 minutes.
  • Remove the string and cut the meat into slices.

Serving suggestions

  • As a basic ingredient in a main course with components such as white cabbage, onion, garlic, watercress, mustard, cognac, artichoke, and mushrooms.

Previous page