Ingredients Grilled bavette with beurre cafe de paris and roasted fennel (10 servings)
- 2.5 kg Aviko Pure & Rustic Fries
- 350 g unsalted butter, at room temperature
- 2 tbsp tomato ketchup
- 1 tbsp capers, finely chopped
- 2 tsp dried tarragon
- 3 anchovy fillets in olive oil, finely chopped
- 2 tsp mild paprika powder
- 2 tsp curry powder
- 2 garlic cloves, crushed
- 2 sprigs parsley, finely chopped
- 2 kg fennel
- 8 tbsp olive oil
- Coarse sea salt to taste
- 1.5 kg bavette, at room temperature
40 minutes preparation + 10/15 minutes oven
- Place 250 grams of butter with the ketchup, capers, tarragon, anchovy fillets, paprika and curry powder, garlic and parsley in a bowl. Mash everything well with a fork and season with salt and pepper. Spoon the bistro butter into small containers and keep covered in the fridge until use. Or spoon the butter onto a sheet of cling film. Roll the butter in the foil like a candy and cut nice slices of the butter when using.
- Preheat the oven to 220°C. Cut the fennel into 1 cm thick wedges and spread on the baking sheets. Drizzle the fennel with 6 tablespoons of olive oil and sprinkle with sea salt to taste.
- Roast the fennel in the preheated oven for 10-15 minutes.
- Melt the rest of the butter in 2 large frying pans with the last 2 tablespoons of olive oil. Divide the bavette into 10 pieces and sprinkle with salt and pepper. Fry the bavette for 2-3 minutes on each side until brown and the insides are rosé or cooked to your liking. Let the bavette rest in aluminium foil for 5 minutes.
- Bake the Pure & Rustic Fries according to the instructions on the package.
- Put the bavette on 10 plates. Add the roasted fennel. Serve with the bistro butter and fries.
Tip: Roast the fennel in advance and serve at room temperature as a salad, mixed with some arugula and sun-dried tomatoes.
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