Grass-fed Irish beef bavette with 'nduja sprouts


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Remove the steaks from the fridge to come to room temperature then season with salt and pepper


Place a large non-stick frying pan over a medium heat and add a dash of oil. Once hot, add the steaks and sear for 3 minutes each side then remove from the pan and leave in a warm place to rest while you cook the sprouts

  • 1 dash of vegetable oil

Place a clean pan over the heat with a drizzle of oil. Add the sprouts cut-side down into the pan and leave to colour for a few minutes

  • 200g of sprouts, halved
  • 1 dash of vegetable oil

Once you've got a golden browning on the sprouts, add in the 'nduja and butter to the pan and allow to melt. Toss the pan to coat the sprouts nicely, adding a dash of water to the pan if it gets a little dry


Carve the steaks against the grain and season with sea salt. Divide the sprouts between four bowls or plates then top with the steak. Finish with fresh oregano leaves

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