Grilled grass-fed Irish bavette and fillet steaks on beef dripping toast with a green peppercorn sauce, mussels, tomato and seaweed.

Andrew has channelled his passion for live fire cooking and grilled grass-fed Irish bavette and fillet steaks over hot coals and served these on beef dripping toast, with a green peppercorn sauce, mussels, tomato and seaweed. Andrew has used the freshest of ingredients to produce a BBQ banquet that is one to remember!

1.5

FOR THE GRILLED GRASS-FED IRISH BAVETTE AND FILLET:

2 grass-fed Irish bavette steaks
2 grass-fed Irish fillet steaks
1 pinch of Maldon sea salt
1 pinch of black pepper

FOR THE BEEF DRIPPING TOAST:

1 loaf of sourdough bread
4 tbsp of beef dripping

FOR THE GREEN PEPPERCORN SAUCE:

1 whole shallot
25 g salted butter
2 thyme sprigs
1 garlic clove
1 pinch of Maldon sea salt
1 tbsp dried green peppercorns rehydrated
100 ml beer
250 ml beef stock
200 ml double cream
200 g cooked mussels deshelled
1 tomato diced and deseeded
20 g dried seaweed rehydrated
1 tsp chilli oil (optional)
1 tbsp chopped parsley
1 tsp lemon juice

FOR THE GRILLED GRASS-FED IRISH BAVETTE AND FILLET:

2 grass-fed Irish bavette steaks
2 grass-fed Irish fillet steaks
1 pinch of Maldon sea salt
1 pinch of black pepper

FOR THE BEEF DRIPPING TOAST:

1 loaf of sourdough bread
4 tbsp of beef dripping

FOR THE GREEN PEPPERCORN SAUCE:

1 whole shallot
25 g salted butter
2 thyme sprigs
1 garlic clove
1 pinch of Maldon sea salt
1 tbsp dried green peppercorns rehydrated
100 ml beer
250 ml beef stock
200 ml double cream
200 g cooked mussels deshelled
1 tomato diced and deseeded
20 g dried seaweed rehydrated
1 tsp chilli oil (optional)
1 tbsp chopped parsley
1 tsp lemon juice

GRILLED GRASS-FED IRISH BAVETTE AND FILLET STEAKS:

STEP 1

Bring the bavette and fillet steaks up to room temperature before cooking.

STEP 2

Season generously with Maldon sea salt and black pepper, before coating all over with beef dripping.

STEP 3

Once up to room temperature, place them onto a preheated barbecue at 225oC and cook on the grill for 4-8 minutes depending on the thickness of the beef, rotating them on each side every 30 seconds so that they cook evenly and consistently.

STEP 4

When medium rare, remove from the barbecue and leave to rest before serving.

GREEN PEPPERCORN SAUCE:

STEP 1

Add a tablespoon of butter into a saucepan and add this onto the grill to melt slowly, before dicing up a shallot and adding this into the melted butter. Fry the shallots in the butter until softened.

STEP 2

Combine the sprigs of thyme, a grated clove of garlic, the green peppercorns, beer and beef stock into the saucepan, reducing this down by half over a medium heat on the grill.

STEP 3

Once reduced, add in the double cream and reduce down by half again before removing from the barbecue.

STEP 4

Deshell all of the mussels and dice the tomato after removing all of the seeds.

STEP 5

Stir in the rehydrated seaweed to the sauce and then season well with Maldon sea salt and black pepper.

STEP 6

Add in the mussels and tomato to the sauce and stir well.

BEEF DRIPPING TOAST:

STEP 1

Cut up the sourdough into thick, chunky slices and generously brush each slice with melted beef dripping before grilling on both sides on the barbecue.

STEP 2

Once golden on both sides remove from the grill and begin to plate up by thinly slicing the grass-fed Irish bavette and fillet steaks and sprinkling them with Maldon sea salt before placing them on top of the beef dripping toast.

STEP 3

Spoon over the green peppercorn sauce laced with mussels, tomato and seaweed to top the beef so everything is evenly covered with the ingredients.

STEP 4

To garnish, drizzle over some chilli oil, along with some fresh parsley and a squeeze of lemon juice to enhance those grass-fed flavours.

GRILLED GRASS-FED IRISH BAVETTE AND FILLET STEAKS:

STEP 1

Bring the bavette and fillet steaks up to room temperature before cooking.

STEP 2

Season generously with Maldon sea salt and black pepper, before coating all over with beef dripping.

STEP 3

STEP 4

When medium rare, remove from the barbecue and leave to rest before serving.

GREEN PEPPERCORN SAUCE:

STEP 1

STEP 2

Combine the sprigs of thyme, a grated clove of garlic, the green peppercorns, beer and beef stock into the saucepan, reducing this down by half over a medium heat on the grill.

STEP 3

Once reduced, add in the double cream and reduce down by half again before removing from the barbecue.

STEP 4

Deshell all of the mussels and dice the tomato after removing all of the seeds.

STEP 5

Stir in the rehydrated seaweed to the sauce and then season well with Maldon sea salt and black pepper.

STEP 6

Add in the mussels and tomato to the sauce and stir well.

BEEF DRIPPING TOAST:

STEP 1

Cut up the sourdough into thick, chunky slices and generously brush each slice with melted beef dripping before grilling on both sides on the barbecue.

STEP 2

STEP 3

Spoon over the green peppercorn sauce laced with mussels, tomato and seaweed to top the beef so everything is evenly covered with the ingredients.

STEP 4

To garnish, drizzle over some chilli oil, along with some fresh parsley and a squeeze of lemon juice to enhance those grass-fed flavours.

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Nick Fitzgerald – World’s Greatest BBQ Recipe

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