Ingredients
Serves 66 X 200g bavette steaks* (see note)
For the remoulade
4 baby fennel bulbs, sliced on a mandolin
1 celeriac, sliced in to match stick size
1 kohlrabi bulb, sliced into match stick size
1 tbsp sea salt
1 litre cold water
4 white anchovies, finely chopped
½ bunch chives, chopped
1 tsp freshly grated horseradish
1 tsp freshly grated wasabi
1 tsp hot English mustard
1 tbsp Dijon mustard
2 tbsp good quality garlic mayonnaise
Juice of ½ lemon
For the Fat Chips
Approximately 12-14 large potatoes (ask your green grocer which are best for frying, we use Sebago)
250 g melted duck fat
Sea salt
Freshly milled white pepper
Water for boiling
For the pepper sauce
3 shallots, finely sliced
½ finely sliced garlic cloves
5 sprigs thyme, chopped
150 ml Worcestershire sauce
500 ml white wine
500 ml thickened cream
50 g crushed Kampot peppercorns
1 tbsp green peppercorns
For finishing steaks
2 tbsp Dijon mustard
Approx ¾ cup breadcrumbs
Method
Note:
Bavette Steaks: Ask your butcher to cut from the flank of the cow. Tenderise with a meat hammer at home or you can ask your butcher to do this too.
* Marinate your steaks in a little olive oil, with a couple of sprigs of thyme and 2 crushed garlic cloves and set aside.
• Dissolve the sea salt into the water and add your sliced celeriac and kohlrabi to the water and set aside for about 40 minutes
• At this point you can put a large pot of water on to cook your potatoes
• Cut your potatoes into large rectangles (approximately 1.5 cm thick). Try to ensure they are all the same size so they cook evenly and present well.
• Cook until just tender and then place on a flat tray to cool until it’s frying time
• Now begin your sauce. Sweat shallots and garlic until soft. Add crushed peppercorns, thyme, garlic and wine and reduce to a glaze.
• Add Worcestershire and reduce by half
• Finally add cream and reduce on a gentle flame until sauce coats the back of a spoon, set aside.
• At this point lift the celeriac and kohlrabi from water and squeeze any excess liquid out with a clean, dry cloth. Add sliced fennel and all other ingredients in remoulade and mix well.
• Check seasonings, adding more lemon or mustard or any element of the “dressing” to suit your taste.
• Gently warm your duck fat and cook all the potatoes until golden on all sides. Drain on kitchen paper and then keep warm
• Evenly divide your remoulade between the 6 plates
• Finish your sauce with green peppercorns and keep warm
• Now season and grill your steak for about two minutes each side
• Turn your grill off and brush Dijon mustard on top side (presentation) and sprinkle with breadcrumbs
• Ensure your fat chips are well seasoned with sea salt and white pepper
• Quickly assemble 6 fat chips on each plate, the first layer of 3 running North-South and the second layer running East-West. Place your steaks on top of the remoulade and finish with pepper sauce on each.