Bavette Steak With Chips, Tarragon and Mushroom Sauce

Name: Bavette Steak With Chips, Tarragon and Mushroom Sauce
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Ingredients: 4 Bavette Steak, trimmed or rump; 1 tsp Dijon Mustard, plus extra to serve; 50g Watercress, to serve; 2 tbsp Sunflower Oil; 1 tbsp Sea Salt Flakes; 2 Shallots, peeled and finely chopped; 1 Garlic Clove, crushed; 15g Tarragon Leaves, picked and chopped, stems reserved; 200ml Double Cream; 1 knob Butter, for frying; 250g Chestnut Mushrooms, finely sliced; 750g Thick Cut Oven Chips

Beef

Gluten Free

30m prep time

80m total time

Medium level

12 ingredients

Bavette Steak With Chips, Tarragon and Mushroom Sauce recipe by Cherrypick

Sometimes, nothing beats a big, juicy steak — especially when it’s smothered in a creamy tarragon and mushroom sauce. It’s proper comfort food, and we can promise it hits the spot. If you can find bavette steak, it’s a brilliant-value cut when you want something special without spending a fortune. Alternatively, rump works really well too - just slice it nice and thin against the grain for maximum tenderness. Serve with crispy oven chips or homemade wedges, plus a peppery watercress salad on the side.

Method

Based on 4 servings, adjust as needed.

Step 1

Remove the steak from the fridge at least 1 hr before cooking and let it come to room temperature. The steak should have an even 1cm thickness, so lightly bash any thicker areas with a meat hammer or rolling pin. Scatter the salt over both sides of the steak and set aside.

Step 2

Preheat the oven and cook the chips as the pack instructions say. If you fancy making your own chips, see tips and hints.

Step 3

Next, make the sauce. Melt the butter in a small frying pan until foaming, then fry the shallots and garlic until soft, around 5 mins. Add the mushrooms and cook for 1-2 mins more until they release some of their moisture. While the veg is cooking, bring the cream and tarragon stems to a simmer in a small pan. Pour through a sieve into the pan with the mushroom mixture. Stir, then reduce the heat and continue to cook the sauce until slightly thickened and smooth. Remove from the heat and set aside.

Step 4

Heat a heavy-bottomed frying pan over a high heat until smoking hot. Pat the steak dry with kitchen paper (the salt will have drawn out some moisture), then drizzle with the oil. Cook for 3-4 mins on each side for medium-rare, or until cooked to your liking. Transfer to a board or plate and leave to rest – keep warm by covering with foil. Pour any resting juices into the sauce.

Step 5

Reheat the sauce, then, using a very sharp knife, carve the steak across the grain into 1-2cm slices. Drizzle the sauce over the steak, scatter the tarragon leaves over it, and serve with the chips, watercress on the side and l

Ingredients
Based on 4 servings

4 Bavette Steak, trimmed or rump 4 x Sainsbury's British or Irish 21 Day Matured Rump Steak 225g
1 tsp Dijon Mustard, plus extra to serve 1 x Sainsbury's Dijon Mustard 185g
50g Watercress, to serve 1 x Sainsbury's Spinach Watercress & Rocket 100g
2 tbsp Sunflower Oil 1 x JS Sunflower Oil 1L
1 tbsp Sea Salt Flakes 1 x Maldon Sea Salt Flakes 250g
2 Shallots, peeled and finely chopped 1 x Sainsbury's Echalion Shallots 400g
1 Garlic Clove, crushed 1 x Sainsbury's Large Garlic
15g Tarragon Leaves, picked and chopped, stems reserved 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
200ml Double Cream 1 x Sainsbury's Double Cream 300ml
1 knob Butter, for frying 1 x Sainsbury's British Butter, Salted 250g
250g Chestnut Mushrooms, finely sliced 1 x Sainsbury's Chestnut Super Mushrooms 300g
750g Thick Cut Oven Chips 1 x Sainsbury's Steak Cut Chips 1.5kg