Bavette with smoked salmon and lemon cream
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
Method
- 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.
- 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.
