Roast bavette

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

Roast bavette

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sunflower oil









Maldon salt

Preparation method

  • Clean the bavette 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.

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