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HABERFAMILY
Bavette with cranberry onion chutney and blue cheese puree
Beef bavette with chutney of onion and cranberry and puree of blue cheese.
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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
Kitchen Stuff
Directions
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Cut the onions into half rings. Peel the ginger and cut finely.
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Heat the oil in a thick-bottomed pan and fry the onions over medium heat for 15 minutes.
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Add the cranberries, ginger, caster sugar, port, mustard seed and balsamic vinegar and simmer for a further 25 minutes on medium heat.
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Remove the pan from the heat and let it stand until use.
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Meanwhile, brush the bavette with the oil and sprinkle with salt and pepper.
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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.
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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.
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Remove from the pan and leave on a plate under aluminum foil for 10 minutes.
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Meanwhile, peel the potatoes and cut into equal pieces. Boil in water with salt in 20 min. Until done. Drain.
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In the meantime, heat the milk in a saucepan or microwave.
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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.
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Cut the cheese into pieces and cut the meat on the wire in slices of ½ cm.
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Divide the cheese over the mash and serve with the cranberry onion chutney and the meat.
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Nutrition
1.075Calories
Sodium28% DV675mg
Fat108% DV70g
Protein90% DV45g
Carbs20% DV59g
Fiber24% DV6g
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