Seared bavette with asparagus and green peppercorn sauce recipe

Weeknight cooking shouldn’t mean sacrificing the pleasures of a good steak. In this recipe, bavette, a flavourful cut prized for its loose grain and beefy character, is seared until caramelised, then rested while a pan sauce comes together with green peppercorns, Dijon mustard, Worcestershire sauce and a splash of verjuice. Cream and crème fraîche lend the sauce its velvety finish, while quickly sautéed asparagus and peppery watercress bring freshness to the plate.

A final…