• x THE CLARENCE TAVERN Bavette Steak w/ Roasted Tomato & Bone Marrow Butter
  • x THE CLARENCE TAVERN Bavette Steak w/ Roasted Tomato & Bone Marrow Butter
  • x THE CLARENCE TAVERN Bavette Steak w/ Roasted Tomato & Bone Marrow Butter
  • x THE CLARENCE TAVERN Bavette Steak w/ Roasted Tomato & Bone Marrow Butter
  • x THE CLARENCE TAVERN Bavette Steak w/ Roasted Tomato & Bone Marrow Butter

x THE CLARENCE TAVERN Bavette Steak w/ Roasted Tomato & Bone Marrow Butter

£9.95

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  • Each pack contains 450g bavette steak & 75g The Clarence Tavern Butter and serves 2

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  • Suitable for freezing
  • Delivered fresh
  • Grass-fed
  • Native breed
  • Cook on the BBQ

Product description

Each pack contains 450g bavette steak & 75g The Clarence Tavern Butter

For the latest mouthwatering collaboration with our revered chef community, Swaledale has teamed up with the incredible Harry Kaufman, a chef who heads up the kitchen at both his hugely popular pub in Stoke Newington, The Clarence Tavern, as well as at Kettner’s Townhouse, in Soho, an offshoot of Soho House & Co.

Harry has been working with Swaledale throughout his career, he has a love for provenance and a reverent respect for his ingredients. Harry is a chef, and an individual who is right up our street.

Harry’s take on modern British cuisine gives a nod to gastro-pub classics, and one dish that’s an iconic staple on the menu at The Clarence Tavern is steak and chips. Over the years Harry and his team have developed a house butter made from slow-roasted tomatoes, bone marrow, sautéed shallots and green peppercorns. These flavours are bound together by salted butter to form perfect discs, to melt over your steak as it rests.

This lively, dynamic butter is the quintessential accompaniment, but of course needs a steak to adorn. So we will be selling it to you just as Harry and his team often sell it to their customers, with a 450g bavette steak. The perfect size for two to share, sling it onto a grill or in a pan, cook it medium-rare and give it the full Clarence Tavern treatment with some triple cooked chips and a watercress salad, dressed in a mustardy vinaigrette.

Ingredients

Bavette steak 450g

Grass-fed, heritage breed beef slow-grown to maturity on the lush, green pastures of the Yorkshire Dales. Dry-aged on the bone for >28 days.

The Clarence Tavern Butter 75g

Salted butter, slow-roasted tomatoes, bone marrow, green peppercorns, shallots, capers, garlic, sea salt, tarragon, parsley.

Allergy advice

For allergens see ingredients in bold

Cooking advice

  1. Take bavette steak out of fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
  2. Oil* the steak and season generously with fine sea salt
  3. Heat a non-stick pan or cast iron skillet until smoking hot
  4. Add the bavette to the dry pan resisting the urge to move it and turn after 1 minute. Then flip and cook on the other side for 1 minute, so that good caramelisation forms on both sides
  5. Reduce the heat to medium and add a large knob of butter to the pan. As the butter foams and begins to brown, begin to baste the steak generously. After 30 seconds flip the steak and continue basting
  6. Cook like this, flipping and basting every 30 seconds of so, over a low heat, for about 5-6 minutes
  7. Remove the bavette from the pan and transfer onto a plate
  8. Place the 3 discs of The Clarence Tavern Butter on top of the steak, the residual heat from the steak will gently soften the butter
  9. Leave to rest for at least 10 minutes, then transfer the steak to a chopping board and carve against the grain (this is important when eating a bavette steak). Give the bavette a quick flash in an oven or under a grill, 30 seconds or so, just to loosen the butter and give a little heat back to the steak

*Select an oil with a high smoking point and neutral flavour

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