Bavette with wild garlic butter
A recipe sure to thrill even the most discerning of dinner party guests
Bavette is known as the ‘butcher’s cut’ for good reason: it’s packed full of bags of deep, meaty flavour and gives you more bang for your buck than most steak cuts. It’s also ideal for sharing for this reason. This punchy, wild-garlic spiked butter will elevate any steak (and all manner of veg) and is also ideal for slathering o…