Beef Bavette With Hot Butter And Colcannon Mash Recipe

Ingredients For Beef Bavette With Hot Butter And Colcannon Mash Recipe

• 200 milliliter Extra virgin olive oil
• 1 Garlic bulb, peeled, coarsely chopped
• 1 Lemon, rind finely grated
• 2 sprig Large fresh rosemary
• 2 tablespoon Smoked paprika
• 2 Fresh bay leaves
• 500 gram Beef flank steak or beef skirt steak
• 150 gram Unsalted butter, chopped, at room temperature
• 0.5 Lemon, rind finely grated, juiced
• 1 tablespoon Natural yoghurt
• 50 gram Finely grated fresh horseradish
• 2 teaspoon Dijon mustard
• 2 teaspoon Hot english mustard
• Splash white wine vinegar
• 4 Large potatoes, peeled, coarsely chopped
• 80 gram Butter, Chopped
• 125 milliliter Pouring cream
• 60 milliliter Milk
• 1 cup Shredded Kale
• 3 Green shallots, finely chopped