Grass-fed Irish beef bavette with 'nduja sprouts

PT40M

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Ingredients

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1

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

2

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
3

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
4

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

5

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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