Grass-fed Irish beef bavette with 'nduja sprouts

With its lush green grasslands and mild climate, Ireland is naturally suited to producing premium quality grass-fed beef. Irish farms are traditionally family-owned and from generation to generation, farmers pass on their craft, passion and care to ensure premium quality and flavourful beef. Tom Cenci uses grass-fed Irish beef in his delicious seasonal bavette steak recipe, serving it rare on a bed of fiery 'nduja-spiced sprouts, finished simply with a sprinkle of fresh oregano leaves.

First published in 2021
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Ingredients

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Imperial

Method

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

First published in 2021
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Driven by his pure love of food and his affection for the collaborative nature of the kitchen, Tom Cenci has earned a place as one of London’s most prominent chefs and is a longtime ambassador of Irish beef championing its sustainability, high quality and exceptional taste.

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