Serves: 2
Ingredients:
Tesco Finest Chef’s Collection Umami Beef Bavette
watercress, to serve (optional)
chips, to serve (optional)
You will need: two baking trays, tin foil, pair of tongs, small saucepan, sharp knife
Method:
1. Preheat the oven to 200°C, fan 180°C, gas 6. Decant the meat and juices from the pouch into the foil tray. Cover with foil and place in the oven for 20 minutes.
2. Remove the foil, baste the bavette, turn it over and baste again. At the same time decant the onions into a roasting tray, and place both trays in the oven, uncovered for 10 minutes.
3. Baste the bavette once more, turn the onions and cook both for a further 10 minutes.
4. Remove the beef and onions from the oven and allow to stand for 2 minutes. Empty the Diane sauce sachet into a saucepan and heat on a medium heat for 2 minutes, stirring throughout.
5. To plate, slice the bavette into even slices, place on top of the onions, and spoon over the Diane sauce. Shake the chive salsa verde sachet and place on the side of the plate.
Wine pairing: A medium-to-full-bodied red wine with earthy or fruity notes is a classic choice and won’t overpower the beef. A Cabernet Sauvignon or a Shiraz from our Tesco Finest range would complement this dish perfectly.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.