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Bavette with smoked salmon and lemon cream

Bavette with smoked salmon and lemon cream
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Unexpected dinner guests? This meal will put you to the top of the host-with-the-most list.

Ingredients

  • 30g butter
  • ½ cup (125ml) cream
  • Rind of 1 lemon, cut into thin strips
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped mixed herbs such as chervil, chives, dill
  • 200g bavette
  • 150g baby rocket
  • 4 slices smoked salmon, cut into pieces
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Method

  1. Melt butter in a small saucepan on medium heat. Add cream and simmer for 1 minute. Stir through lemon rind, juice and herbs and continue to simmer until reduced by one third, stirring constantly. Remove from heat and season to taste.
  2. Cook bavette in a large saucepan of boiling, salted water according to packet directions. Drain and return to pan. Add cream sauce, rocket and smoked salmon, tossing carefully over a gentle heat to warm through. Serve.
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