This recipe for Westholme Wagyu Bavette served with Horseradish, Bitter Leaves & Marsala Sauce is a creation of Alex Prichard, Head Chef at Icebergs, Sydney.
Part of our Induction Cooktop Recipe series, Alex loves this dish because of “the complexity of flavours for what is a very short list of ingredients.”
Prep: 10 minutes
Cook: 35 minutes
Serves: 4
Westholme Wagyu Bavette served with Horseradish & Marsala Sauce Ingredients
1kg Westholme wagyu bavette
4 tbs olive oil, plus extra to season and serve
300g mixed mushrooms (optional)
1 bunch chicory, roughly chopped
200g beef jus
50ml spiced merlot vinegar
80ml Marsala
5cm piece of fresh horseradish, grated
20g salted capers & their leaves
8 leaves castlefranco, to serve
Method
1. Season bavette with olive oil and salt. Heat pan on medium to high heat, place bavette in pan and cook until deeply caramelised each side and cooked to desired doneness (about 8 minutes per side for medium rare). Remove from the heat, cover in foil and rest for 15 minutes.
2. While the meat is resting, add mushrooms to the hot pan with 2 tbs of olive oil and fry for 5 minutes or until golden. Transfer to a plate.
3. Return the pan to a high heat, add 2 tbs olive oil and chicory leaves and sauté until soft and tender, around 2-3 minutes. Season with salt, pepper and oil, then remove from the heat.
4. Meanwhile, add the jus, vinegar and Marsala to a small pot and heat on a medium heat until warm.
5. Place your bavette pan back on the heat and, once hot, add bavette and seal each side again for 2-3 minutes, so the surface temperature is hot. Remove bavette from heat and slice thinly across the grain.
6. Plate using the chicory on the bottom to capture all the juices from the meat, add the steak and jus, then top with capers and horseradish.
7. Serve with castlefranco leaves, grilled mushrooms, caper leaves and a generous splash of olive oil.
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For more Induction Cooktop Recipe ideas, check out the following:
Orange Crepe Suzette with Grilled Seasonal Stone Fruit
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