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Roasted Bavette of Beef | Recipe by sousvidetools.com

Roasted Bavette of Beef with Sautéed Wild Mushrooms, Parsley and Watercress Persilade

Roasted Bavette of Beef with Sautéed Wild Mushrooms, Parsley and Watercress Persilade Beef


  • 1 kg aged bavette
  • 4 tbsp. Bovril
  • 100g mixed wild mushrooms – brushed of dirt or washed
  • 75g finely chopped shallot
  • 1 clove crushed garlic
  • 1 bunch of watercress
  • 1 small bunch of curly parsley
  • Zest of half lemon
  • 1 tbsp. English mustard
  • 3 tbsp. white wine vinegar
  • 100mls good olive oil
  • Sea salt
  • White pepper
  • 50g salted butter




This cut of beef is the perfect choice for steak and chips, very tender and rich in flavour with a lovely herbaceous dressing. The wild mushrooms add a touch of decadence to finish.


1. Gently warm the Bovril and brush all over the bavette, season with salt and white pepper Place into a vacuum pouch and use the vacuum packaging machine to seal

2. Place in the preheated water bath at 57⁰ and cook sous vide for 24 hours

3. In a bowl place 75 mls of the olive oil, mustard, lemon zest, mustard and the garlic. Gently whisk together

4. Add the shallots to the oil and set aside

5. On a chopping board, finely chop the watercress and the parsley together. Add to the shallot oil mixture, adjust the seasoning to taste with the salt and pepper. Set aside for use later

6. After 24 hours take the bavette from the pouch and pat dry with kitchen paper

7. In a hot pan add a little olive oil and sear the bavette heavily on both sides. Season again with a little salt and pepper. Set aside to rest.

8. Add the butter to the pan and quickly sauté the wild mushrooms. Again, season to taste.

9. Slice the bavette through the grain place on a board or plate cover with the wild mushrooms and a good amount of the persuades dressing

Chef’s Tip

Why not try to smoke the bavette before cooking to add a BBQ style flavour to the beef.

The bavette can be rolled into crushed black pepper corns to give a fiery finish

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