Grass-fed Irish Bavette with Nduja Sprouts

Small on price but big on flavour, why not try Tom Cenci's grass-fed bavette recipe, paired with fiery 'Nduja sprouts.' Tom recommends this versatile cut as it can be prepared in all sizes, whether you're cooking for two or a few.

4
40
  • 4 Bavette steaks (around 120g each)
  • 75g Nduja
  • 200g Sprouts, cut in half
  • 50g Butter
  • 1/4 Bunch of fresh Oregano
  • Malden Salt
  • Pepper
  • 4 Bavette steaks (around 120g each)
  • 75g Nduja
  • 200g Sprouts, cut in half
  • 50g Butter
  • 1/4 Bunch of fresh Oregano
  • Malden Salt
  • Pepper

STEP 1

Gently season the bavette steaks with salt and pepper.

STEP 2

Take a non-stick frying pan and drizzle a little oil inside and bring to a medium heat. Add the bavettes to the pan and sear on all sides, allowing to cook for about 6 minutes. Cook the steaks to medium-rare then remove from the heat and allow them to rest.

STEP 3

Whilst the steaks are resting, put your sprouts into a hot pan drizzled with a little oil and allow them to colour for several minutes.

STEP 4

Add in the ‘Nduja and butter and allow both to melt. If they start to get a bit too dry, add a dash of water into the pan.

STEP 5

Finish with fresh oregano and then serve with the bavette steaks.

STEP 1

Gently season the bavette steaks with salt and pepper.

STEP 2

Take a non-stick frying pan and drizzle a little oil inside and bring to a medium heat. Add the bavettes to the pan and sear on all sides, allowing to cook for about 6 minutes. Cook the steaks to medium-rare then remove from the heat and allow them to rest.

STEP 3

Whilst the steaks are resting, put your sprouts into a hot pan drizzled with a little oil and allow them to colour for several minutes.

STEP 4

Add in the ‘Nduja and butter and allow both to melt. If they start to get a bit too dry, add a dash of water into the pan.

STEP 5

Finish with fresh oregano and then serve with the bavette steaks.