Bavette carpaccio with fried capers + mustard mayo

Bavette carpaccio with fried capers + mustard mayo

By
From
A Lot on Her Plate
Serves
2
Photographer
Helen Cathcart

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.

Ingredients

Quantity Ingredient
sea salt
freshly ground black pepper
flavourless oil, (groundnut or sunflower)
1 tablespoon capers, drained
1 tablespoon pine nuts
1 tablespoon english mustard
3 tablespoons mayonnaise
1 tablespoon extra-virgin olive oil, plus extra for frying and drizzling
2 tablespoons freshly squeezed lemon juice
2 tablespoons flat-leaf parsley leaves, finely chopped
5g parmesan shards, (use a vegetable peeler to make these)
pine nuts, toasted
350-400g bavette or skirt steak
or 350-400g Bavette + chips with bottarga butter + grilled baby gem, steak only, cold

Method

  1. If cooking from scratch, season both sides of the steak thoroughly with salt and pepper. Heat a greased heavy-based frying pan until stinking hot. Put the steak in the pan (it should sizzle immediately) and cook for about 3–5 minutes on each side for rare-medium. Transfer to a chopping board and leave to rest. Once cooled, refrigerate for 1 hour.
  2. Heat a little flavourless oil in a frying pan over a medium heat and fry the capers for a few minutes until crisp and puffed. Remove to a bowl covered with kitchen paper. Wipe the pan with kitchen paper and toast the pine nuts for a few minutes, shaking the pan occasionally, until golden brown. Remove from the heat and set aside.
  3. Whisk together the mustard, mayonnaise and olive oil until you have a loose sauce. Remove the steak from the fridge and finely slice it into slivers against the grain. Arrange on a large plate or serving platter. Drizzle with the mustard mayo and lemon juice, and scatter over the parsley, Parmesan shards and capers. Drizzle with olive oil and finish with the pine nuts and salt and pepper.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again