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
½ tsp chili powder
½ tsp garlic powder
10 sprigs of oregano
¼ bunch flat-leaf parsley
2 beefsteak tomatoes
50g diced pickles
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
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
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!
Experience Boretti's 'passione in cucina'.