Vanity Fair - September
Published on 09.2019
Cheese doesn’t last long in my family. The last time I made this recipe, I’d collected exactly the right amount of cheese for the sauce and a couple of the figs from the display in Neal’s Yard dairy. My sister rang to say she was passing through central if I wanted a lift. We headed east along the river but were almost immediately drawn to a halt at Trafalgar Square for 25 minutes. Starving, I suggested a fig. She asked what else I had in the bag and I proudly told her about the delicious bavette and taleggio dish I would be making later. She asked to look at it and, before I knew it, teeth marks had appeared in my carefully collected cheese as well as the fig. Admittedly, it was a perfect combo. We’d finished the lot before making it anywhere near the river.
200g bavette steak, room temperature
1 tbsp oil
1 clove of garlic
Large bunch chard
100ml double cream
Start by making the taleggio sauce. Cut the rind from the taleggio and place the cheese into a heatproof bowl. Bring the double cream to a simmer and then pour into the bowl with the cheese. Cover with cling film for 10 mins until it’s cool enough to blend. Check the seasoning and add a little salt if it needs.
Remove the stems from the chard and cut into 5-10cm wide slices. Add a little olive oil to a pan and add the garlic, then cook for a minute. Add the chard, a pinch of salt and a tablespoon of water and put a little on for the ends to soften for 4 mins. Add the leaves and cook for 2 mins longer until they’ve wilted nicely. Set aside with the lid.
Preheat the oven to 150°C. Season your steak with salt, pepper and a tablespoon of olive oil. Heat an oven proof pan to a really high heat (when you can no longer hover your hand over the pan you know you’re ready to go). Add the steak and cook for 3 mins on both sides and then put into the oven for a further 4 mins.
Stack your plates high with chard. Slice your meat and place on top of the chard and follow with a good helping of taleggio sauce.