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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Marinated bavette steak
Marinated bavette steak
A star rating of 4.7 out of 5.24 ratings

James Martin's cost-conscious cut of beef has heaps of flavour and stays moist from the marinade

Nutrition: per serving

  • kcal223
  • fat21g
  • saturates14g
  • carbs4g
  • sugars2g
    low
  • fibre1g
  • protein3g
  • salt70.06g
    low
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Method

  • step 1

    Pour 100ml of boiling water over the dried porcini and leave to stand for 5 mins. In a saucepan, heat the butter and add the shallots, frying gently until they are soft and translucent. Add the chestnut mushrooms and cook for 5 mins more. When they are cooked, pour in 1 tbsp of the liquor from the porcini and discard the rest. Chop the porcini and add them to the pan. Fold in the crème fraîche, bring to a simmer then season.

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Comments, questions and tips (38)

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Overall rating

A star rating of 4.7 out of 5.59 ratings

annemdonnelly75914

Not overly impressed with this, the shallot didn't cook well, needed more butter. The dried porcini mushrooms you have to soak for 1/2 hour, not 5 minutes or they'll be hard. I added a bit more creme fraiche as it was very thick and stodgy, even now it's just a load of stodge, not really a sauce. …

SlyandCunning456

Hi, I usually add more butter when I cook the shallots and mushrooms otherwise they’ll burn and yes soaking the porcini mushrooms for longer is a good idea I do that too, also I add 300g crème fraiche as otherwise it doesn’t work, maybe try adding a little more of the hot water you soaked the…

Iwona Ratajczak avatar

Iwona Ratajczak

tip

I add a bit of white wine and wait till evaporated and reduce liquid before fold in cream fraiche. Absolutely delicious.

olivia.starsmore10

Where have all the comments on this gone? There was a lot of really good suggestions here. Please re-instate them

olivia.starsmore10

To make this have more depth I fry the shallot and some fresh mushrooms and a crushed garlic clove then add some brandy, boil off the alcohol. Add the liquid you soak the mushrooms in with half a beef stock cube. Then reduce this right down on a low simmer for quite a while (30-50 mins) till it’s…

Colinrogers1

Love this, I've used it so many times for so many recipes. Recently tried a twist...I added a tablespoon of Brie cheese ( I had to do something with it) and a small slice of seared black pudding, yes I know. But OMG! It was incredible. They just melted into it and it was terrific. My palate, not…

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