Roseda Farms Bavette Steak Recipe

Prepare the Steak

Season the bavette steak with salt and black pepper on both sides.

Cook the Steak

In a large skillet, heat olive oil over medium-high heat. Add the seasoned steak and cook for about 4-5 minutes on each side for medium-rare (adjust time as necessary for desired doneness). Let the steak rest for 5 minutes before slicing.

Prepare the Vegetables

Peel and chop the carrots and potatoes into uniform pieces for even cooking.

Cook the Vegetables

In a pot, cover the chopped carrots and potatoes with water, add salt, and bring to a boil. Cook until tender, about 15-20 minutes.

Make the Puree

Drain the vegetables and return them to the pot. Add butter, cream, salt, and black pepper. Use a potato masher or immersion blender to puree until smooth and creamy.

Slice the Onion

Thinly slice the onion into rings.

Dredge the Onion

Coat the onion rings in flour, shaking off any excess.

Fry the Onion

In a deep skillet or pot, heat vegetable oil to 350°F (175°C). Fry the flour-coated onion rings in batches until golden and crispy, about 2-3 minutes. Remove and drain on paper towels.

Chop the Herbs

Finely chop the parsley, tarragon, and chives.

Make the Sauce

In a bowl, combine the chopped herbs with lemon juice and olive oil. Mix well to combine.

Prepare the Truffle

Thinly slice the black truffle using a truffle slicer or a sharp knife.