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Bavette with Beef Dripping Hollandaise
Bold, rustic, and irresistibly indulgent, this Bavette with Beef Dripping Hollandaise elevates a classic bistro cut with luxurious, steakhouse decadence. The bavette known for its deep, beefy character and tender chew—is seared hard over high heat, developing a smoky, caramelised crust while staying blushing and juicy within.
Cooking Time 20 Minutes
Portions
1
Ingredients
Increase Portion Size
- g fresh leftover beef dripping
- egg yolks
- tbsp Country Range White Wine Vinegar
- pinch salt and pepper to taste
- g bavette steak
- tbsp veg oil
- g butter
- Sprig of thyme Country Range Dried Thyme
- Sprig of rosemary Country Range Dried Rosemary
- cloves of garlic cloves of garlic
-
1
Step 1
Keep the roasting juices and fat from your roast beef and place in an air tight container. This is known as fresh beef dripping, not to be confused with the bought in, purified beef dripping block of fat. -
2
Step 2
Whisk the egg yolks and vinegar in a baine marie until thick and creamy. Don’t split the egg -
3
Step 3
Slowly whisk in the warm melted beef dripping until a thick and creamy sauce. Add a spoonful of hot water if it’s too thick -
4
Step 4
Season with salt and pepper and keep warm -
5
Step 5
Season the steak with salt and pepper and Sear in a hot frying pan with veg oil for 3 mins each side, turning every 1 minute -
6
Step 6
On the last turn, add the butter, thyme, garlic and rosemary and baste the steak in the butter juices -
7
Step 7
Rest for 5 mins and serve with the sauce
Ingredients
Increase Portion Size
- g fresh leftover beef dripping
- egg yolks
- tbsp Country Range White Wine Vinegar
- pinch salt and pepper to taste
- g bavette steak
- tbsp veg oil
- g butter
- Sprig of thyme Country Range Dried Thyme
- Sprig of rosemary Country Range Dried Rosemary
- cloves of garlic cloves of garlic
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