Australian Bavette Steak Frites, Peppercorn Sauce & Fries
- Prep time 20Min
- Cook time 20Min
- Technique Grill
- Meat Beef
- Cut Flank
- Serves 4
Aussie Grassfed Beef recently took a star turn at acclaimed Chef Will Gilson’s The Lexington in Cambridge, MA for StarChefs Discovery Week, a special menu run celebrating Australian Grassfed Beef. We caught up with Chef to get the deets on his “Steak Frites” Australian Grassfed Bavette with Peppercorn sauce and see how it all went.
Ingredients
Australian Steak:
- 4 x 225g Australian beef bavette steaks
- Salt
- Black pepper
Compound Butter:
- 225g butter, at room temperature
- 1 shallot, finely chopped
- 60g coarsely chopped garlic
- 60g chopped parsley
- 2 tbsp coarse sea salt
Shoestring Fries:
- Neutral oil for frying shoestring French fries
- 1 bunch rosemary, picked
- 60g grated parmesan
- Salt
- Black pepper
Peppercorn Sauce:
- 240ml veal demi-glace
- 1 tbsp coarsely cracked black peppercorns
- 1 tbsp pickled green peppercorns
Method
For the Compound Butter:
In a mixing bowl, combine all ingredients. Refrigerate until needed.
For the Shoestring Fries:
In a deep fryer or large, heavy-bottomed pot, heat oil to 180°C. Add fries and fry until golden brown. Transfer fries to a bowl, then toss with rosemary and parmesan. Season with salt and pepper.
For the Peppercorn Sauce:
In a saucepan over medium-high heat, combine all ingredients. Heat until warmed through. Set aside.
For the Australian Steak:
Prepare and heat a grill. Season steaks with salt and pepper. Grill steaks to medium-rare. Set aside and let rest for at least 5 minutes.
To Assemble and Serve:
Slice Australian steaks and arrange on serving plates. Top each steak with a spoonful of compound butter and a spoonful of peppercorn sauce. Garnish with shoestring fries.
