Since my husband had the bavette at The Eagle, he has been suggested it for dinner frequently. I thought it would be nice with this Three Pepper Sauce from Knorr and as I made it on a weeknight, it was a perfect time saver.
Marinade for bavette
1 tbsp, soy sauce
1 tbsp, pomegrante molasses (or honey would work well)
1 tbsp, lemon juice
1 tbsp, chopped rosemary
Salt and pepper
300 ml, milk
Knorr package, Rich Three Pepper Sauce
Mix marinade ingredients. Marinate bavette for a couple of hours or overnight.
Heat saucepan over medium heat; discard the marinade. Cook beef on each side for 3-4 minutes. Allow to rest for a few minutes.
Whilst bavette is cooking and/or resting, mix 300 ml of milk and the Knorr Three Pepper Sauce in a saucepan.
Pour sauce over bavette to taste.
….and maybe a Rioja
Leftover sauce is great on mashed potatoes! (if there is any)
Note: I was provided with Knorr sauces used here for recipe testing purposes. I was not required to write a review and all opinions are my own.