Bavette Steak with Wild Garlic Butter and Bitter Bollan

Instructions

1. Wild Garlic Butter
2. Soften the butter, blitz the wild garlic and garlic clove into the softened butter and season. Then add the diced shallot, lay out 2 sheets of cling film one on top of the other and flatten out. Finally put the butter in a line on the clingfilm and roll it up into a tight log and refrigerate.
3. Bitter Bollan
4. First put the brisket in a pot covered in stock and braise in the oven for about 2 hours at 120*c. Then make the veloute by melting the butter, then adding the flour and cooking out until there is a nutty aroma. Next whisk in the beef stock until it becomes a thick sauce. Next whisk in the mustard, ketchup and herbs and season. Once the brisket is cooked take out of the stock and shred it with two forks. Then add the veloute to the brisket and combine. Let the mix cool, once cooled roll into golf ball sized balls and flour, egg then breadcrumb. Finally deep fry at 180*c until golden brown.
5. Bavette Steak
6. Season with salt and pepper
7. Cook on the hot plate for around 3 minutes each side. You are aiming for medium-rare.
8. Add a slice or two of the wild garlic butter and lightly grill to melt the butter all over the steak.
9. Serve all together on a plate with a fresh green salad and vinaigrette.