Grilled bavette with creamy peppercorn sauce

The cook, step by step.

1. 1

   Step 1

   Done

   Make the peppercorn cream sauce in a cast iron skillet. Heat the barbecue to 180°C with both direct and indirect cooking zones. Place the skillet over the coals and melt the butter. Sauté the shallot, add the green peppercorns and cook for 1–2 minutes. Add the beef stock and mustard and reduce slightly. Add the cream and simmer gently for 10–15 minutes until thickened, stirring regularly. Remove the sauce from the barbecue to cool and thicken further.

   BBQ temperature: 180°C1m
2. 2

   Step 2

   Done

   Then we place the bavette on the indirect part of the grid and insert the core thermometer. We now cook the bavette indirectly up to 45 degrees in the core.

   Internal temperature: 45°C
3. 3

   Step 3

   Done

   When the core of 45 degrees is reached, we move the bavette to the direct section above the coals. You grill both sides for 2-3 minutes nice brown and make sure that the bavette goes off from the barbecue at 51-52 degrees in the core.

   Internal temperature: 45°C2m
4. 4

   Step 4

   Done

   Then let the bavette rest for 5 minutes so that the meat juices can redistribute into the meat and then cut in thin slices against the wire. Serve last with some of the freshly made pepper cream sauce and enjoy!

   5m