Name: Bavette with creamed kale and seaweed
Total time: 2 h 45 min
Yield: Serves 4
Ingredients: 200g bavette steak trimmed; for frying sunflower oil; 60g butter; 1 clove garlic bashed; 75g curly kale stalks removed; 25g Marmite; 10g pistachios toasted and finely chopped; 5g black sesame seeds; 250ml double cream; 125g curly kale stalks removed, leaves chopped; 50g spinach chopped; 10g dried wakame seaweed; 10g dried dulse seaweed; 200g curly kale stalks removed

200g bavette steak
trimmed
for frying sunflower oil
60g butter
1 clove garlic
bashed

KALE CRUMB

75g curly kale
stalks removed
25g Marmite
10g pistachios
toasted and finely chopped
5g black sesame seeds

KALE CREAM

250ml double cream
125g curly kale
stalks removed, leaves chopped
50g spinach
chopped

CREAMED KALE AND SEAWEED

10g dried wakame seaweed
10g dried dulse seaweed
200g curly kale
stalks removed

Method

step 1
For the kale crumb, heat the oven to 120C/fan 100C/gas ¹/2 (not on the fan setting, if possible). Put the kale onto a tray in an even layer and put in the oven for 1 hour 15 minutes or until dry, but not browned. Leave to cool.
step 2
At the same time, line a baking tray with baking paper and spread the Marmite over as thinly as possible. Bake for 1 hour 30 minutes or until completely dry and crisp. Leave to cool, and peel from the paper.
step 3
Put the dried Marmite into a food processor and whizz to a powder. Add the dried kale and pulse until crumb-like, then tip into a bowl and mix in the pistachios and sesame seeds. This will make more than you’ll need, but will keep in an airtight container for several weeks.
step 4
To make the kale cream, put the double cream into a pan, bring to the boil, then simmer gently until reduced by ¹/3. Tip into a blender with the kale, spinach and some seasoning, and whizz until smooth. Pass through a fine sieve.
step 5
For the creamed kale and seaweed, bring 150ml of salted water to the boil, then add the seaweeds. Take off the heat and leave for 30 minutes or until they’re fully rehydrated. Meanwhile, blanch the kale in a large pan of lightly salted water for 2-3 minutes or until completely tender, then refresh in iced water until completely cold. Drain really well, then drain the seaweed, too. Pat both dry with kitchen paper, then roughly chop. Put 150ml of the kale cream into a pan and gently warm, then tip in the chopped kale and seaweed. Keep warm.
step 6
Turn the oven up to 200C/fan 180C/gas 6. Heat an ovenproof frying pan over a high heat until hot. Season the steak well and coat lightly in vegetable oil. Sear the steak for 30 seconds on all sides, add the butter and garlic, and baste the steak for 2 minutes, turning it. Cook in the oven for 6-8 minutes, depending on thickness, or until the internal temperature reads 50C with a digital thermometer, for medium-rare. Rest, loosely covered, for 5 minutes.
step 7
To serve, slice the beef, spoon on the creamed seaweed and kale, and dust with the kale crumb to finish.