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 flank or 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
- 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.