Save to your scrapbook
Bavette with beetroot, courgette & horseradish ricotta
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
180g Waitrose British Beef Bavette Steak, taken out of the fridge for 30 minutes beforehand if possible
1 tsp olive oil
½ x 180g pack Waitrose Chilli Beetroot, each beet halved
2 tbsp balsamic vinegar
1 heaped tsp hot horseradish sauce
1 medium courgette, shaved into ribbons leaving the core behind
¼ x 20g pack dill, roughly chopped
1. Rub the steak with the oil and some seasoning. Heat a frying pan, then sear the steak for 2 minutes on each side until dark brown on the outside for rare, or 3 minutes on each side for medium.
2. Tip the beetroot into the hot pan, tumble them around a few times, then add the balsamic vinegar. Take the pan off the heat and let the steak rest for a few minutes before slicing thickly against the grain. Keep any juices from resting and carving.
3. Stir the horseradish and ricotta together and swirl over two plates. Top with the courgette ribbons, then mound the steak and beets on top. Drizzle with the pan and meat juices, then scatter with the dill.
Cook’s tip This would also make a great alternative to roast beef at the weekend. Try it with Waitrose Seasoned Charlotte Potatoes and a watercress salad.
Typical values per serving:
1 of your 5 a day; high in protein.
This recipe was first published in Tue Aug 07 10:14:21 BST 2018.
Average user rating