Because you cook the bavette cut in a flash, keeping it rare and juicy inside, it works very well in this version of the Italian classic of beef carpaccio. I discovered this after cooking bavette and chips and being left with more steak than we could eat. I sliced the chilled leftover meat into super-thin ruby-red slivers and sprinkled it with chopped parsley, fried capers and Parmesan. It went down very well, and has become a firm favourite in our house, especially for laid-back lunches with lots of different salads. The Italians might use rocket to top authentic carpaccio, but this being entirely inauthentic, I like to use peppery parsley and mustard mayo for an English twist.