Bavette Steak with Blue Cheese, Beef Dripping Wedges & Ranch Salad

Name: Bavette Steak with Blue Cheese, Beef Dripping Wedges & Ranch Salad
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 6
Ingredients: 2 bavette steaks; 1.5 kg Maris Piper potatoes; 80 g beef dripping; 70 g Stilton, crumbled; 60 g Butter; 70 g mayonnaise; 120 ml buttermilk; 12 large garlic cloves; 2 tbsp finely chopped chives; 0.5 tbsp wholegrain mustard; 1 head large Butterhead lettuce; 1 cucumber; 1 lemon, juiced

A decadent sharing platter featuring tender bavette steak topped with melted Stilton butter, served alongside ultra-crispy wedges roasted in beef dripping and a refreshing buttermilk ranch salad. Perfect for a gourmet date night or a weekend feast.

Servings6 Portions

Prep Time30 Mins

Cook Time75 Mins

Difficulty

Intermediate

Ingredients

bavette steaks
2
Maris Piper potatoes
1.5 kg
beef dripping
80 g
Stilton, crumbled
70 g
Butter
60 g
mayonnaise
70 g
buttermilk
120 ml
large garlic cloves
12
finely chopped chives
2 tbsp
wholegrain mustard
0.5 tbsp
large Butterhead lettuce
1 head
cucumber
1
lemon, juiced
1

Step-by-Step Instructions

Remove the bavette steaks from the fridge at least an hour before cooking to allow them to reach room temperature. In a small bowl, mash together the crumbled Stilton, butter, and finely chopped chives with a pinch of seasoning. Transfer the mixture onto baking parchment, roll into a log shape, and twist the ends to seal. Chill in the fridge until firm.

Preheat your oven to 240°C (220°C fan/gas 8). Bring a large pot of salted water to a boil. Cut the potatoes into thick wedges and parboil them for 10 minutes. Drain thoroughly and let them steam-dry in the colander for another 10 minutes to ensure maximum crispiness.

Place the beef dripping onto two shallow-sided baking trays and heat in the oven for 10 minutes. Carefully toss the dried wedges in the hot fat with 1 tsp of sea salt, ensuring they are in a single layer. Add the bashed garlic cloves to the trays and roast for 50–60 minutes, turning halfway through, until the wedges are deep golden and crunchy.

About 20 minutes before the potatoes are finished, heat a griddle pan over high heat. Season the steaks generously and sear for 4 minutes per side for medium-rare, or 5 minutes for medium. Transfer the steaks to a warm plate and rest for 10 minutes.