Australian Bavette Steak Frites with Peppercorn Sauce and Shoestring Fries

  • Prep time 20Min
  • Cook time 20Min
  • Technique Grill
  • Meat Beef
  • Cut Flap Meat
  • Serves 4

Aussie Grassfed Beef recently took a star turn at acclaimed Chef Will Gilson’s The Lexington in Cambridge, MA for StarChefs Discovery Week, a special menu run celebrating Australian Grassfed Beef. We caught up with Chef to get the deets on his “Steak Frites” Australian Grassfed Bavette with Peppercorn sauce and see how it all went.


Compound Butter:

1 cup butter, room temperature

1 shallot, finely chopped

¼ cup coarsely chopped garlic

¼ cup chopped parsley

2 tablespoons coarse sea salt

Shoestring Fries:

Neutral oil for frying Shoestring French fries

1 bunch rosemary, picked

¼ cup grated parmesan


Black pepper

Peppercorn Sauce:

1 cup veal demi-glace

1 tablespoon coarsely cracked black peppercorns

1 tablespoons pickled green peppercorns

Australian Steak:

Four 8-ounce Australian beef bavette steaks Salt Black pepper


For the Compound Butter:

In a mixing bowl, mix to combine all ingredients. Refrigerate until needed.

For the Shoestring Fries:

In deep fryer or large, heavy-bottomed pot, heat oil to 350℉. Add fries and fry until golden brown. Transfer fries to a bowl, then toss with rosemary and parmesan. Season with salt and pepper.

For the Peppercorn Sauce:

In a saucepan over medium-high flame, combine all ingredients. Heat until warmed through. Set aside.

For the Australian Steak:

Prepare and heat a grill. Season steaks with salt and pepper. Grill steaks to medium-rare. Set aside and let rest at least 5 minutes.

To Assemble and Serve:

Slice Australian Steaks and arrange on serving plates. Top each Steak with a spoonful of Compound Butter and a spoonful of Peppercorn Sauce. Garnish with Shoestring Fries.