Barbequed bavette with smoked aubergine, tomato, parsley & shallot

It's bavette time. The #SustainableBBQSeries chef, Patrick Powell, head chef at Allegra in The Stratford has whipped up the perfect barbequed bavette dish using grass-fed Irish barbequed bavette, smoked aubergine, tomato, parsley & shallot.

Ingredients

The thickest bavette you can get your hands on x 400g
Butter for basting the beef
Banana shallots x 3 (sliced as fine as you possibly can)
Parsley leaves x 40g (washed and dried)
Good quality tomatoes x 1 large
French dressing (recipe below)
Smoked aubergine (recipe below)

For the smoked aubergine

Grilled & hung aubergine x 400g (cooked weight)
Tahini x 30g
Garlic x 1 clove
Lemon zest x 1 lemon
Lemon juice x 40 ml
Cumin powder x pinch
Sweet smoked paprika x pinch
Maldon salt x 5g
Olive oil x 150ml
Parsley x 5g
15g Dijon Mustard
240g Grapeseed Oil
20g Lemon Juice
1 1/2 Garlic, Micro planned
Pinch Maldon Salt

Ingredients

The thickest bavette you can get your hands on x 400g
Butter for basting the beef
Banana shallots x 3 (sliced as fine as you possibly can)
Parsley leaves x 40g (washed and dried)
Good quality tomatoes x 1 large
French dressing (recipe below)
Smoked aubergine (recipe below)

For the smoked aubergine

Grilled & hung aubergine x 400g (cooked weight)
Tahini x 30g
Garlic x 1 clove
Lemon zest x 1 lemon
Lemon juice x 40 ml
Cumin powder x pinch
Sweet smoked paprika x pinch
Maldon salt x 5g
Olive oil x 150ml
Parsley x 5g
15g Dijon Mustard
240g Grapeseed Oil
20g Lemon Juice
1 1/2 Garlic, Micro planned
Pinch Maldon Salt

Method:

Grill aubergine until completely soft on the barbeque (keep it moving as not to burn it)
Place on a tray, cover with clingfilm and allow to cool. Scrape all flesh from the aubergine and hang in a colander to remove all surplus liquid
Chop aubergine by hand and place in a large bowl. Add tahini, micro plane in the garlic and lemon zest
Whip in olive oil and season with other ingredients
For the parsley & shallot salad: French dressing
Dijon mustard x 140g
red wine vinegar x 100ml
320ml good olive oil x 300ml
Maldon salt x 3g
Fresh lemon juice x 10ml

Method

Mix the Dijon mustard in the red wine vinegar together in a bowl with a whisk.
Slowly add pour in the olive oil while whisking until it has emulsified
Season with the fresh lemon juice & salt

To cook the beef

Season generously with Maldon salt and allow come to room temperature before you begin to cook it.

Have your barbeque at a steady medium heat (cooking over charcoal is always preferred)

Brush the beef with a little butter and place it on the barbeque. Leave it for 10 seconds then rotate it 45 degrees and leave for 10 seconds. Do this three times and turn over. Repeat the rotations (if the beef starts to flame up remove from the heat until it dies down). Remove the beef from the heat and allow rest on a wire rack for 4- 5 minutes. While the beef is resting brush with a little salted butter

Put the beef back over the flames and repeat the rotations from the 1st step and allow rest again and brush with butter. Repeat this step one more time and then probe the beef. It this stage it should be hitting 38 – 40 degrees. Remove from the heat and allow to rest while you plate the rest of the dish

To plate

Slice the tomato into 4 thick slices. Season with olive oil and salt.

Put the shallot & parsley in a bowl and dress generously with the French dressing.

Roll the beef one more time on the barbeque. It should probe to 43 degrees. Place on a board and slice into 12 thin slices with a sharp knife.

Place a generous spoon of aubergine in each plate. Place three slices of beef on top of it. Cover with the seasoned slice of tomato and then put some of the parsley & shallot salad on top

When eating try and get some of the salad, tomato, aubergine and beef in each mouthful for some smoky, unami, acidic deliciousness.

Method:

Grill aubergine until completely soft on the barbeque (keep it moving as not to burn it)
Place on a tray, cover with clingfilm and allow to cool. Scrape all flesh from the aubergine and hang in a colander to remove all surplus liquid
Chop aubergine by hand and place in a large bowl. Add tahini, micro plane in the garlic and lemon zest
Whip in olive oil and season with other ingredients
For the parsley & shallot salad: French dressing
Dijon mustard x 140g
red wine vinegar x 100ml
320ml good olive oil x 300ml
Maldon salt x 3g
Fresh lemon juice x 10ml

Method

Mix the Dijon mustard in the red wine vinegar together in a bowl with a whisk.
Slowly add pour in the olive oil while whisking until it has emulsified
Season with the fresh lemon juice & salt

To cook the beef

Season generously with Maldon salt and allow come to room temperature before you begin to cook it.

Have your barbeque at a steady medium heat (cooking over charcoal is always preferred)

Brush the beef with a little butter and place it on the barbeque. Leave it for 10 seconds then rotate it 45 degrees and leave for 10 seconds. Do this three times and turn over. Repeat the rotations (if the beef starts to flame up remove from the heat until it dies down). Remove the beef from the heat and allow rest on a wire rack for 4- 5 minutes. While the beef is resting brush with a little salted butter

Put the beef back over the flames and repeat the rotations from the 1st step and allow rest again and brush with butter. Repeat this step one more time and then probe the beef. It this stage it should be hitting 38 – 40 degrees. Remove from the heat and allow to rest while you plate the rest of the dish

To plate

Slice the tomato into 4 thick slices. Season with olive oil and salt.

Put the shallot & parsley in a bowl and dress generously with the French dressing.

Roll the beef one more time on the barbeque. It should probe to 43 degrees. Place on a board and slice into 12 thin slices with a sharp knife.

Place a generous spoon of aubergine in each plate. Place three slices of beef on top of it. Cover with the seasoned slice of tomato and then put some of the parsley & shallot salad on top

When eating try and get some of the salad, tomato, aubergine and beef in each mouthful for some smoky, unami, acidic deliciousness.