Name: Seared Bavette With Asparagus And Green Peppercorn Sauce
Prep time: 10 min
Cook time: 20 min
Yield: 4
Ingredients: Extra-virgin olive oil, for drizzling; 500gm bavette steak, at room temperature; 1onion, finely chopped; 3 garlic cloves, finely chopped; 1½tsp finely chopped thyme; 60ml (¼ cup) verjuice; 125ml (½ cup) beef stock; 150ml thickened cream; 2 tbsp crème fraîche; 2 tbsp drained green peppercorns in brine; 1 tbsp Worcestershire sauce; 3 tsp Dijon mustard; 2 tsp soy sauce; 40gm unsalted butter; 2bunches asparagus, woody ends trimmed; 2 cups (loosely packed) watercress sprigs; Thinly shaved truffle pecorino, to serve

VMG Recipes