November 2021Recipe by Eugène van Angelbeek: beef bavette for the barbecue
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Recipe by Eugène van Angelbeek

A popular barbecue meat dish: marinated beef bavette with chimichurry and horseradish hollandaise sauce. Be inspired by Eugène van Angelbeek, the level of detail and the passion.

  • 4 people (for 2 people you can of course halve the ingredients)

  • Extra requirements: Barbecue

Marinade beef bavette


  • 500g beef bavette

  • Juice of half lemon

  • 1 clove of garlic

  • 25ml soybean oil

  • 240ml soy sauce

  • 2 sprigs of thyme

  • 40 g brown sugar


  • Place all ingredients for the marinade in a bowl. Mix with a whisk until smooth.

  • Add the marinade to the meat and refrigerate for about 16 hours. Try to pack the
    meat as airtight as possible.



  • 2 red shallots

  • 35g caster sugar

  • 10ml red wine vinegar

  • 30ml sushi vinegar

  • 150g ketchup

  • ½ tsp chili powder

  • ½ tsp garlic powder

  • 10 sprigs of oregano

  • ¼ bunch flat-leaf parsley

  • 2 beefsteak tomatoes

  • 50g diced pickles

  • 20g capers


  • Chop the shallots, capers, pickles, tomatoes and herbs.

  • Melt slowly (caramelise) the caster sugar in a pan over a very low heat. Then
    deglaze with the red wine and sushi vinegar. Then add the onions.

  • Then add the spices, ketchup, pickle capers. Mix everything well.

  • Let the sauce cool down well and finally add the diced tomatoes and herbs.

Tip: Making it a day in advance is recommended.



  • 4 dl white wine

  • 30 g horseradish (freshly grated)

  • 5 white peppercorns

  • Sprig of thyme

  • 2 shallots

  • Bay leaf


  • Finely chop the shallots and sauté them gently in the pan.

  • Then add the white wine, peppercorns, bay leaf and thyme. Grate a little horseradish
    and add it to the pan. Let it reduce to about half (let it evaporate slowly).

  • Strain the gastrique and allow it to cool.

Horseradish hollandaise sauce:


  • 3 egg yolks

  • Pinch of salt

  • 2 dl dash of the cooled gastrique

  • 1 teaspoon smooth mustard

  • 250g butter

  • 100g horseradish (fresh)


  • Add the strained gastrique in the pan and add the egg yolks and a pinch of salt.
    Mix until the yolk has set, but make sure that it remains a smooth mass.

  • Prepare the butter (clarified butter is melted butter, but the solids and water are
    removed). Stir this through the whole mass

  • And finally... Grill the bavette on the barbecue. Wrap it in aluminium foil make
    sure it doesn't overcook. This gives it some time to rest. Finally, finish the
    dish with the chimichurry and the horseradish hollandaise sauce.

Good luck and buon appetito!

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