Bavette Au Poivre Recipe

Prepare the Marinade

In a mortar and pestle, crush the black peppercorns to a coarse grind. Combine the crushed peppercorns with the tamari sauce, olive oil, minced garlic, and fresh thyme in a bowl. Mix well.

Marinate the Bavette

Place the bavette steak in a shallow dish and pour the marinade over it. Ensure that the steak is well coated on all sides. Cover and let marinate in the refrigerator for at least 30 minutes or up to 2 hours for enhanced flavor.

Cook the Bavette

Preheat a grill or skillet over medium-high heat. Remove the bavette from the marinade, allowing excess marinade to drip off. Season with salt. Cook the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let rest for 5 minutes before slicing against the grain.

Prepare the Potatoes

Peel the potatoes and slice them thinly using a mandoline or sharp knife, about 2-3 mm thick. Rinse the slices in cold water to remove excess starch, then pat dry with paper towels.

Layer the Potatoes

In a buttered baking dish, arrange a layer of potato slices. Season with salt and black pepper. Add a few small dots of butter and a splash of heavy cream. Repeat the layering process until all potato slices are used, finishing with a layer of cream and butter on top.

Bake the Potato Pavé

Cover the baking dish with aluminum foil and bake in a preheated oven at 180°C (350°F) for 45 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden and crispy.

Finish and Serve

Once baked, allow the potato pavé to cool for a few minutes. Garnish with freshly chopped chives before slicing into squares or rectangles for serving.