Australian Bavette Steak, Black Peppercorn Jus, Shoestring Fries
Chef Will Gilson of The Lexington | Cambridge, MA
Yield: 4 servings
Adapted by StarChefs | July 2022
INGREDIENTS:
Compound Butter:
1 cup butter, room temperature
1 shallot, finely chopped
¼ cup coarsely chopped garlic
¼ cup chopped parsley
2 tablespoons coarse sea salt
Shoestring Fries:
Neutral oil for frying
Shoestring French fries
1 bunch rosemary, picked
¼ cup grated parmesan
Salt
Black pepper
Black Peppercorn Jus:
1 cup veal demi-glace
1 tablespoon coarsely cracked black peppercorns
1 tablespoons pickled green peppercorns
Australian Steak:
Four 8-ounce Australian bavette steaks
Salt
Black pepper
METHOD:
For the Compound Butter:
In a mixing bowl, mix to combine all ingredients. Refrigerate until needed.
For the Shoestring Fries:
In deep fryer or large, heavy-bottomed pot, heat oil to 350℉. 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 Black Peppercorn Jus:
In a saucepan over medium-high flame, 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 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.
