Bavette steak with crispy fries, tarragon mushroom sauce and watercress salad

• bavette steak↗1 kg

  trimmed (ask the butcher to do this)

• coarse sea salt↗1 tbsp
• sunflower oil↗2 tbsp
• watercress↗невеликий пучок

  for serving

• large floury potatoes (Maris Piper), cut into 1.5 cm thick chips↗4
• sunflower oil↗2 l
• butter↗порція

  for frying

• shallots↗2

  peeled and finely chopped

• garlic (clove)↗1

  minced

• chestnut mushrooms↗250 g

  finely sliced

• heavy cream200 ml
• tarragon↗невелика упаковка

  leaves gathered and chopped, stems left

Step-by-step instructions

1. 1

   Remove the steak from the fridge at least an hour before cooking to reach room temperature. If the meat thickness is uneven, lightly pound the thicker parts so the whole piece is about 1 cm thick. Sprinkle both sides with coarse sea salt and set aside.

2. 2

   To prepare the chips, bring a large pot of water to a gentle boil and cook the potatoes for 10 minutes. After 6 minutes test with a fork – it should be soft and the exterior slightly rough. If needed, continue cooking. Drain the water, transfer the potatoes to a rack and let them dry – the drier they are, the crispier the chips will become.

3. 3

   Melt butter in a small pan until foam appears. Add the finely chopped shallots and minced garlic, sauté for 5 minutes until soft. Then add the sliced chestnut mushrooms and cook another 1‑2 minutes until they release excess moisture. In a separate pot bring the cream and tarragon stems to a gentle boil. Strain the mixture through a sieve into the pan with the mushrooms, stir, reduce heat and simmer until the sauce thickens and becomes homogeneous. Remove from heat.

4. 4

   Pour sunflower oil into a deep pot (or fryer) so it fills no more than two‑thirds of the vessel. Heat the oil to 180 °C. If you have no thermometer, drop in one chip – it should sizzle immediately. Fry the potatoes in batches, avoiding overcrowding, 5‑6 minutes until golden and crisp. Remove the chips with a slotted spoon, place on paper towels to drain, and keep them warm in a pre‑heated oven while you cook the steak.

5. 5

   Heat a heavy skillet over high heat until it’s very hot. Pat the steak dry with a paper towel (the salt has already drawn out excess moisture) and spray it with oil. Sear 3‑4 minutes per side to medium‑rare or your desired doneness. Transfer the meat to a board, cover with foil and let rest a few minutes. After resting, pour off the juices and add them to the sauce.

6. 6

   Reheat the sauce, then slice the steak cross‑grain into 1‑2 cm thick slices with a very sharp knife. Drizzle the meat with the sauce, sprinkle with the chopped tarragon leaves and serve together with the crispy chips and fresh watercress salad.