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Beef Bavette (Skirt Steak) with Mash and Garlic Portobello Mushrooms

Pan-seared skirt steaks served with creamy mashed potatoes, garlic mushrooms, and a choice of peppercorn or Béarnaise sauce.

BeefMain CourseHigh ProteinFrenchSteakMushroom
Estimated Nutrition
Calories
1213.1
kcal / serving
4852.4 kcal total
Carbs
37.2g
per serving
148.8 g total
Fat
91.3g
per serving
365.1 g total
Protein
60.7g
per serving
242.8 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1.5
tbsp
White Wine Vinegar
25
ml
White Wine Vinegar
For sauce
Dairy
2
tsp
Butter
100
ml
Double Cream
3
piece
Egg Yolk
Free-range
120
g
Butter
Melted
1
tbsp
Butter
For mash
100
ml
Double Cream
For mash
50
g
Butter
For mushrooms
Liquids
50
ml
Brandy
200
ml
Beef Stock
Meat
4
piece
Beef Skirt Steak
250g each, thick cut
NutsSeeds
1
1
Salt
For seasoning
1
1
Black Pepper
Freshly ground, for seasoning
2
clove
Garlic
Peeled
1
handful
Thyme
Fresh leaves
25
g
Green Peppercorns
1
sprig
Tarragon
Fresh leaves only, finely chopped
2
clove
Garlic
Peeled, thinly sliced
OilsFats
2
tbsp
Olive Oil
1
splash
Olive Oil
For sauce
Vegetables
1
kg
Potato
Maris Piper or King Edward
500
g
Portobello Mushroom

Method

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