Remove the Bavette steak from the refrigerator and let it come to room temperature. Clean the king trumpet mushrooms and slice them into thick pieces.

Cook the Steak

Season the Bavette steak generously with salt and black pepper on both sides. Heat 2 tbs of olive oil in a skillet over medium-high heat. Once hot, add the steak and cook for about 4-5 minutes on each side for medium-rare. Adjust cooking time for desired doneness.

Cook the Mushrooms

In the same skillet, after removing the steak, add an additional tbs of olive oil if needed. Add the sliced king trumpet mushrooms and sauté for 5-7 minutes until golden brown and tender. Season with salt and black pepper to taste.

Sauce Vert

Make the Sauce

In a food processor, combine fresh parsley, fresh tarragon, capers, garlic, lemon juice, olive oil, salt, and black pepper. Blend until smooth. Adjust seasoning to taste.

Serve

Plate the Dish

Slice the Bavette steak against the grain and serve it on a plate alongside the sautéed king trumpet mushrooms. Drizzle the sauce vert generously over the steak.