The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Not your average steak dinner
Ready to switch up steak night? Team tender bavette steaks with chunky potato wedges sprinkled with thyme, and a herby onion sauce. But our game-raising remoulade side – made with celeriac and apple matchsticks, a mustardy sauce and hit of lemon – is where that bistro-esque magic really happens!
SWK: High protein
Plants 4
SWK: High fibre
Serving size
Ingredients
- 400g potatoes
- 1 handful of fresh thyme
- 1 onion
- 1 apple
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 bavette steaks
- 2 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 1 beef stock cube (use half) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 400g celeriac (Celery)
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 handful of fresh flat-leaf parsley
- 1 unwaxed lemon
Nutritional Information
Calories: 534
Protein: 44g
Carbs: 69g
Fat: 9.3g
Ingredients
- 800g potatoes
- 1 handful of fresh thyme
- 2 apple
- 1 handful of fresh flat-leaf parsley
- 1 unwaxed lemon
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 4 bavette steaks
- 2 onion
- 2 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 1 beef stock cube (use half) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 400g celeriac (Celery)
Nutritional Information
Calories: 476
Protein: 39g
Carbs: 60g
Fat: 8.4g
Not your average steak dinner
Ready to switch up steak night? Team tender bavette steaks with chunky potato wedges sprinkled with thyme, and a herby onion sauce. But our game-raising remoulade side – made with celeriac and apple matchsticks, a mustardy sauce and hit of lemon – is where that bistro-esque magic really happens!
Cook time:
40 mins
Cuisine:
British
Food group:
Beef
Allergens: Milk, Celery, Mustard
Cooking Instructions
Before you start
- mixing bowl
- roasting tray
- Large non stick frying pan
Roast the wedges
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Cut the potatoes into wedges, and roughly chop the thyme leaves.
- Spread the wedges out on a baking tray lined with baking paper, spritz with cooking spray and lightly season. Roast for 25-30 mins, sprinkling over the thyme for the last 10 mins.
Mix the remoulade
- Meanwhile, quarter and core the apples, then cut into matchsticks. Finely chop the parsley.
- Put the apples in a bowl and squeeze in the lemon juice (to taste). Add the parsley, yogurt and mustard and mix well.
Sizzle the steaks
- On a separate board, trim any visible fat from the steaks then lightly season.
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Sizzle the steaks for 3-4 mins on each side for medium (5-6 mins for well done), then remove from the pan and leave to rest.
Sort that sauce!
- Peel and thinly slice the onions.
- Keeping the frying pan over a high heat, fry the onions for 5 mins. Add the garlic, basil & parsley paste and cook for 1 min.
- Crumble in the stock, pour in 200ml water (250ml for 4 portions) and stir well. Simmer for 5-7 mins, until the sauce has thickened and just coats the onions.
- At the same time, peel the celeriac and cut into thin matchsticks. Stir it into the remoulade.
Slice & serve
- Thinly slice the steaks against the grain.
- Serve the steak with the onion sauce, wedges and remoulade.