Wednesday, May 22, 2019
THINK FOR EAT collected many recipes from any source
'I serve my steak with a hot butter and colcannon. Loaded with beefs great mates, mustard and horseradish, the butter enriches it even further' - Colin Fassnidge
The ingredient of Beef Bavette With Hot Butter And Colcannon Mash
- 200ml extra virgin olive oil
- 1 garlic bulb peeled coarsely chopped
- 1 lemon rind finely grated
- 2 large fresh rosemary sprigs
- 2 tablespoon smoked paprika
- 2 fresh bay leaves
- 500g beef flank steak or beef skirt steak
- 150g unsalted butter chopped at room temperature
- 1 2 lemon rind finely grated juiced
- 1 tablespoon natural yoghurt
- 50g finely grated fresh horseradish
- 2 teaspoon dijon mustard
- 2 teaspoon hot english mustard
- splash white wine vinegar
- 4 large potatoes peeled coarsely chopped
- 80g butter chopped
- 125ml 1 2 cup pouring cream
- 60ml 1 4 cup milk
- 1 cup shredded kale
- 3 green shallots finely chopped
- 1 2 cup chopped fresh continental parsley
The Instruction of beef bavette with hot butter and colcannon mash
- place oil garlic lemon rind rosemary paprika and bay leaves in a snap lock plastic bag season with pepper use your hand to combine add steak and rub with marinade seal place in fridge for 6 hours or overnight
- for hot butter place unsalted butter rind juice yoghurt horseradish mustards and vinegar in a food processor process until smooth line a loaf pan with plastic wrap place butter in pan smooth the surface cover place in the fridge for 1hour until firm cut into small pieces
- for the colcannon mash place potato in a saucepan and cover with water cook for 12 minutes or until tender drain return to pan add the butter and mash well beat in the cream and milk fold in the kale shallot and parsley season
- preheat a chargrill or barbecue plate on high drain steak season cook for 2 3 mins each side for medium transfer to chopping board cover with foil rest for 10 minutes
- cut the beef thinly slicing against the grain serve with the hot butter and mash