Bavette steak with broad beans and chanterelles

Method

1. Bring a large pan of salted water to the boil, add the mint and potatoes and cook until potatoes are tender. While the potatoes are cooking, prepare the steak.

2. Season the steak with salt and lots of cracked black pepper. Heat a little butter and oil in a heavy-based frying pan until hot. Add the steak and cook only until rare – otherwise it will become tough. Remove the steak from the pan and set aside in a warm place to rest.

3. Drain the excess fat from the frying pan and replace the pan over the heat.

4. Add a big splash of brandy and a good splash of chicken stock and reduce down to a syrupy glaze.

5. Stir in a good squeeze of lemon juice and a splash of double cream and bring to the boil.

6. Add the broad beans and mushrooms and cook for about 30 seconds.

7. Drain the potatoes.

8. Pour the broad bean and mushroom sauce over the steak and serve with the potatoes.