This lightning recipe was inspired by a lovely new restaurant on Portobello Road called Goode and Wright.
They serve something similar on toast, but being a good Dukan boy I’ve done it without. Actually, I think bavette is probably a bit naughty for strict Dukaners, but it’s hardly a bowl of chips. Anyway, if you’re that way inclined then use sirloin or something instead, though there is something particularly delicious about the bavette – it’s got body and gaminess and a really good, meaty punch. Trim the fat and away you go…
Serves 1
half a red onion, peeled and sliced
a slosh of red wine
200g bavette steak, trimmed if you must
an egg
Salt, pepper, oil
- Preheat the oven to 60C.
- Lightly grease a non-stick frying pan with a drop of oil and get it over a medium high flame. Add the onions, season, and fry, letting them catch here and there but basically stirring constantly. Add a splosh of red wine and simmer for a further minute or until entirely absorbed. Tip onto a plate and pop in the oven.
- Wipe the pan clean and get back over a ferocious heat. Season the meat with lots of pepper and a pinch of salt, and fry for two minutes on each side. Stick on the plate with onions and rest in the warm oven for 10 minutes. This resting time is ESSENTIAL. Without it you will have a steak that is akin to chewing a wallet.
- Once the steak is well rested, lightly grease the same pan again and put over a medium heat. Drop in an egg and fry as you wish. I tend to put a lid over it and leave for about 90 seconds. The result is always spot on, but, well, I’m not here to tell you how to fry an egg.
- Slice the meat and serve with your egg on top and a jar of mustard.
