Wagyu Bavette


Aug 22, 2023

1 min read

    300 ml Sour beer of choice, reduced to 100ml (I use a tangerine and grapefruit beer)
    250 gr Mainland Salted Butter, clarified 
    1 cup Tarragon, chopped 
    3   Egg yolks
Wagyu Bavette:
1 ea Wagyu bavette (approx. 800g), cut into four equal pieces
250 gr Mainland Salted Butter
4 cloves Garlic, whole
4 sprigs Rosemary
4 sprigs Thyme
    Flake sea salt and cracked black pepper
Street Corn Succotash:
2 tbsp Anchor Sour Cream
200 gr Mainland Special Reserve Creamy Feta
4 ea Corn on the cob, char-grilled
1 ea Red onion, diced
1 ea Red capsicum, diced
4 tbsp Coriander, finely chopped
1 ea Fresh long red chilli, diced
1 ea Lemon, zest only
160 gr New potatoes, diced
4 cloves Garlic sliced or minced
2 tbsp Olive oil
1 tsp Flake sea salt
  1. In a medium saucepan reduce the beer on medium-high heat until it reaches approximately 100ml.
  2. In the microwave or a saucepan melt the butter until it separates, leave to the side for a few minutes until the milk solids settle at the bottom.
  3. Pour off clarified butter and save the buttermilk leftover for soaking things like fried chicken.
  4. Add the egg yolks and beer to a double boiler (bain-marie) and slowly add the clarified butter while continuously whisking until thick and silky.
  5. Add chopped tarragon or green herb of choice and season to taste.
Wagyu Bavette:
  1. Cut the bavette into four equal pieces. Before cooking, let the steak sit to room temp.
  2. Very quickly sear on both sides and leave to rest in a warm spot.
  3. To serve: in a nice hot pan, per steak; add 1 tbsp butter along with 1 clove of garlic, 1 sprig of thyme and 1 sprig of rosemary.
  4. Baste both sides of your steak with butter and herbs, etc. until rare/medium rare – no more than medium, as bavette will get tough at anything higher.
Street Corn Succotash:
  1. Pre heat oven to 220ºC.
  2. In a fry pan sauté the diced potatoes in olive oil to get some nice colour. Off the heat, toss through the garlic and place into the oven to finish cooking – approximately 10 mins; set aside.
  3. Char grill corn on the cob, cut off the kernels and place in large mixing bowl.
  4. Add garlic potatoes, diced onion, capsicum, coriander, chilli and lemon zest, season taste along with the potatoes and bind with sour cream.
  5. To serve: Top the succotash with feta and chopped coriander.
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