Bavette Steak and Chips with Onion Gravy
Seared bavette sliced across the grain, with golden oven chips, mushrooms and hot onion gravy.
Made with Onion gravy. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelEasy
- Costabout £3.15 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Toss the chips with 2 tablespoons of the oil and salt, spread on a hot tray and bake for 40 minutes, turning once, until golden.
40 min - 2
Take the steak out of the fridge 20 minutes ahead, pat dry and season. Heat the remaining oil in a heavy pan until very hot.
- 3
Sear the steak for 3 to 4 minutes on each side for medium, longer if you prefer. Rest on a board for 8 minutes.
8 min - 4
In the same pan, fry the mushrooms for 4 minutes. Pour in 300 ml of your ready made onion gravy (see the base recipe) and simmer for 3 minutes until steaming hot all the way through.
3 min - 5
Slice the steak thinly across the grain.
- 6
Serve the steak with the chips, mushrooms and watercress, with the gravy poured over or on the side.
Tips
- Always slice bavette across the grain or it can be chewy.
- Rest the steak. Cutting too early lets the juices run out.
- Dry the potatoes very well for crisp chips.
Storing and freezing
Best eaten fresh. Keep leftover steak and gravy in the fridge for up to 2 days and reheat only until steaming hot all the way through. Do not reheat chips.
Questions
How do I tell when the steak is done?
Medium is 3 to 4 minutes per side and a little give when pressed. A thermometer should show about 55 to 60C. Always cook to your preference.
Can I use another cut?
Yes. Sirloin, rump or flat iron all work. Adjust the cooking time to the thickness.
More made with onion gravy
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
