Bresc BV

Spicy roast beef with kimchi salad


  • 400 g bavette
  • 20 g Bresc Soy & black garlic rub
  • 2 heads baby romaine lettuce
  • 2 stalks spring onion
  • 10 g Bresc Red chilli puree
  • 20 g kimchi sauce, garlic-chilli flavour
  • 3 g black sesame seeds
  • 15 g deep-fried onions

Preparation method

Mix the chilli puree into the Soy & black garlic rub. Loosen the leaves of the baby romaine lettuce and slice the spring onion into rings. Heat a wok and stir-fry the lettuce briefly. Add the kimchi sauce and sesame seeds. Fry the bavette on a high heat until it is brown on all sides and then braise on a low heat for 3 minutes. Wrap the meat in aluminium foil and leave to rest for about 8 minutes before serving. Slice the bavette thinly and brush it with a little of the marinade. Scorch the meat with the gas blow torch and lacquer again lightly if needed. Serve the roast beef with the lettuce, spring onion and onions.