Grass-fed Irish beef bavette with 'nduja sprouts
With its lush green grasslands and mild climate, Ireland is naturally suited to producing premium quality grass-fed beef. Irish farms are traditionally family-owned and from generation to generation, farmers pass on their craft, passion and care to ensure premium quality and flavourful beef. Tom Cenci uses grass-fed Irish beef in his delicious seasonal bavette steak recipe, serving it rare on a bed of fiery 'nduja-spiced sprouts, finished simply with a sprinkle of fresh oregano leaves.
Ingredients
Metric
Imperial
- 4 grass-fed Irish bavette steaks, weighing approx. 120g each
- 1 dash of vegetable oil
- 75g of 'nduja
- 200g of sprouts, halved
- 50g of butter
- 1/4 bunch of oregano, leaves picked
- Maldon salt
- freshly ground black pepper
Method
Remove the steaks from the fridge to come to room temperature then season with salt and pepper
- 4 grass-fed Irish bavette steaks, weighing approx. 120g each
- Maldon salt
- freshly ground black pepper
Place a large non-stick frying pan over a medium heat and add a dash of oil. Once hot, add the steaks and sear for 3 minutes each side then remove from the pan and leave in a warm place to rest while you cook the sprouts
- 1 dash of vegetable oil
Place a clean pan over the heat with a drizzle of oil. Add the sprouts cut-side down into the pan and leave to colour for a few minutes
- 200g of sprouts, halved
- 1 dash of vegetable oil
Once you've got a golden browning on the sprouts, add in the 'nduja and butter to the pan and allow to melt. Toss the pan to coat the sprouts nicely, adding a dash of water to the pan if it gets a little dry
Carve the steaks against the grain and season with sea salt. Divide the sprouts between four bowls or plates then top with the steak. Finish with fresh oregano leaves
- 1/4 bunch of oregano, leaves picked
- Maldon salt
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