Bavette with cranberry onion chutney and blue cheese puree

Name: bavette with cranberry onion chutney and blue cheese puree
Cook time: 70 min
Total time: 70 min
Yield: 4
Ingredients: 4 Red onion; 3 cm fresh ginger; 4 el traditional olive oil; 125 g frozen cranberries; 4 el dark brown sugar; 100 ml Red port; 1 tl mustard seed; 25 ml balsamic vinegar; 750 g bavette steak; 1 kg crumbly potato; 150 ml semi skimmed milk; 50 g unsalted butter or margarine; 150 g cambozola bluefin cheese

Beef bavette with chutney of onion and cranberry and puree of blue cheese.

Ingredients

Kitchen Stuff

1 meat thermometer
1 aluminium foil
1 puree tamper

Directions

Cut the onions into half rings. Peel the ginger and cut finely.
Heat the oil in a thick-bottomed pan and fry the onions over medium heat for 15 minutes.
Add the cranberries, ginger, caster sugar, port, mustard seed and balsamic vinegar and simmer for a further 25 minutes on medium heat.
Remove the pan from the heat and let it stand until use.
Meanwhile, brush the bavette with the oil and sprinkle with salt and pepper.
Heat a frying pan without oil or butter until it is very hot and fry the meat for about 10 minutes on a high heat around brown.
Turn the heat back to medium and bake the meat until it has a core temperature of 56 ºC. Use a meat thermometer for this. This takes about 15 min.
Remove from the pan and leave on a plate under aluminum foil for 10 minutes.
Meanwhile, peel the potatoes and cut into equal pieces. Boil in water with salt in 20 min. Until done. Drain.
In the meantime, heat the milk in a saucepan or microwave.
Add the milk and butter to the poured potatoes and stamp with a puree damper to a smooth puree and season with salt and pepper.
Cut the cheese into pieces and cut the meat on the wire in slices of ½ cm.
Divide the cheese over the mash and serve with the cranberry onion chutney and the meat.