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By Ben Shewry

Published 2012

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  • 600 g (1 lb 5 oz) beef bavette (see Note), trimmed
  • sea salt flakes, to taste
  • 50 ml ( fl oz) non-GM canola oil*, for searing


Remove the beef from the refrigerator and place in a warm place for 1 hour before cooking. This will aid in the even cooking of the meat.

Preheat the oven to 110°C (225°F/Gas ½).

Season the beef with salt and seal in a hot frying pan with the oil until browned.

Place the beef on a wire rack and roast for 15–20 minutes or until medium-rare (or an internal temperature of 55–56°C/131–133°F). Remove from the oven and rest in a warm place for 10 minutes.