Bavette with Rye and Mustard (2-4)
Ingredients
Instructions
  1. Place the bavette on a plate, pat dry and season generously with salt. Set aside while you make pickled mustard seeds.
  2. Measure out the vinegar and water into a small pan and add the sugar and a pinch of salt. Bring to just under the boil and simmer for 5 minutes over a low heat, then add the mustard seeds. Simmer for a further 40 minutes to plump up the seeds, adding a little extra water if it starts drying out.
  3. Decant into a jar and set aside to cool.
  4. Heat a large heavy base frying pan over a medium heat and add one and a half tablespoons oil. Once hot, add the rye pieces and fry until crispy and golden, tossing from time to time. Set aside.
  5. Pat the bavette dry again, rub with one tablespoon of the oil and season with salt. Add the remaining 1 1/2 tablespoons oil to the pan and when it is smoking hot add the bavette and cook for about two minutes on each side. You want it rare on the inside with a dark crust on the outside. Set aside on a plate to rest.
  6. Scatter the rye pieces on the base of each plate. Slice the bavette thinly against the grain into bite sized slices and distribute over the rye pieces. Add the juices from the plate.
  7. Dollop some of the mustard seeds over the top and finely grate over the horseradish. Add a few slices of the cheese and sprinkle with the fresh herbs. Serve immediately.