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Beef bavette with hot butter and colcannon mash
Beef bavette with hot butter and colcannon mash
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Prep Time:
420 minutes
Cook Time:
40 minutes
Total Time:
460 minutes
Steak with mustard and horseradish butter and colcannon: a flavorful beef dish perfected with enriching butter.
Ingredients:
  • 200ml extra virgin olive oil
  • 1 garlic bulb, peeled, coarsely chopped
  • 1 lemon, rind finely grated
  • 2 large fresh rosemary sprigs
  • 20.00 gm 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
  • 20.00 ml natural yoghurt
  • 50g finely grated fresh horseradish
  • 11.80 gm Dijon mustard
  • 11.80 gm 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
  • 250.00 ml shredded kale
  • 3 green shallots, finely chopped
  • 125.00 ml chopped fresh continental parsley
Instructions:
  • Combine oil, garlic, lemon rind, rosemary, paprika, bay leaves, and pepper in a resealable plastic bag. Massage the marinade over the steak, then seal the bag and refrigerate for at least 6 hours or overnight.
  • To prepare the flavored butter, combine unsalted butter, rind, juice, yogurt, horseradish, mustards, and vinegar in a food processor. Blend until smooth. Line a loaf pan with plastic wrap, then transfer the butter mixture into the pan, smoothing the surface. Cover and refrigerate for 1 hour until solid. Cut into small pieces before serving.
  • Cook the potatoes in a saucepan until tender, then drain and return to the pan. Mash in butter until smooth, then mix in cream and milk. Fold in kale, shallot, parsley, and season to taste.
  • Heat up a chargrill or barbecue plate on high heat. Drain any excess liquid from the steak and season it. Cook the steak for 2-3 minutes on each side for a medium doneness. Transfer the steak to a chopping board, cover it with foil, and let it rest for 10 minutes before serving.
  • Thinly slice the beef against the grain and serve with hot butter and mashed potatoes.

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