500g of Bavette



Hugely popular in France, and very underrated. 


What we do with Bavette is we quickly cook this on a pan of oil. Hot pan, two minutes each side, and serve it straight away with no resting. 

You have to slice Bavette straight away and eat it. If you allow it to rest it firms up because it is not a naturally tender piece of beef. 

We need to get the word out that the Bavette is a brilliant cut that you can enjoy straight off the pan.

Quick cook, quick serve, delicious.