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Serves
US | Metric
Ingredients
  • 2 8 oz Bavette Steaks
  • 2 Eggs
  • 2 Medium Maris Piper Potatoes
  • 20 g butter
  • 1 Small handful fresh tarragon
  • 1 large handful fresh flat parlsey
  • 1 large handful of wild garlic (blanched)
  • 1 tsp dijon mustard
  • 1 tbsp Sherry Vinegar
  • 1 tsp capers
  • 80 ml Extra Virgin Olive Oil
  • salt
  • pepper
Steak & Eggs Steak & Eggs
Steak & Eggs
With Potato Rosti and Salsa Verde

Great way to start a weekend or any day really!

Prep 45 minutes
Total 45 minutes
  1. Start by making the salsa verde, add the herbs, mustard, vinegar, capers and oil to a blender and blitz until smooth. Check for seasoning
  2. To make the rosti grate the potato and pat dry with a cloth.
  3. in a small frying pan heat 1/2 of the butter with a splash of oil
  4. mix the potato in a bowl with the melted butter and seasoning then return to the pan pressing down into shape
  5. cook this on a medium heat until the starch starts to bind the potato, be patient
  6. when the bottom of the rosti is bonded together keep tucking the sides in until it feels solid enough to flip
  7. colour both sides well then finish in an oven at 190c for 15 mins
  8. For the steak bring up to room temp before frying, oil the steak (not the pan) and season well
  9. heat the pan until it's smoking then sear the steak on all sides, i'd recommend only taking bavette steak to a medium rare cook anything over and it becomes chewy
  10. this should take around 5 mins in the pan before adding a little of the butter and coating before removing from the pan to rest for at least as long as you cooked the steak for
  11. For frying eggs always do them slowly in butter, low heat with a knob of butter equals perfect fried eggs every time.
  12. Plate it all up together with a drizzle of salsa verde.

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

Steak & Eggs
With Potato Rosti and Salsa Verde

Great way to start a weekend or any day really!

favorite
print
rate
Prep 45 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 2 8 oz Bavette Steaks
  • 2 Eggs
  • 2 Medium Maris Piper Potatoes
  • 20 g butter
  • 1 Small handful fresh tarragon
  • 1 large handful fresh flat parlsey
  • 1 large handful of wild garlic (blanched)
  • 1 tsp dijon mustard
  • 1 tbsp Sherry Vinegar
  • 1 tsp capers
  • 80 ml Extra Virgin Olive Oil
  • salt
  • pepper

  1. Start by making the salsa verde, add the herbs, mustard, vinegar, capers and oil to a blender and blitz until smooth. Check for seasoning
  2. To make the rosti grate the potato and pat dry with a cloth.
  3. in a small frying pan heat 1/2 of the butter with a splash of oil
  4. mix the potato in a bowl with the melted butter and seasoning then return to the pan pressing down into shape
  5. cook this on a medium heat until the starch starts to bind the potato, be patient
  6. when the bottom of the rosti is bonded together keep tucking the sides in until it feels solid enough to flip
  7. colour both sides well then finish in an oven at 190c for 15 mins
  8. For the steak bring up to room temp before frying, oil the steak (not the pan) and season well
  9. heat the pan until it's smoking then sear the steak on all sides, i'd recommend only taking bavette steak to a medium rare cook anything over and it becomes chewy
  10. this should take around 5 mins in the pan before adding a little of the butter and coating before removing from the pan to rest for at least as long as you cooked the steak for
  11. For frying eggs always do them slowly in butter, low heat with a knob of butter equals perfect fried eggs every time.
  12. Plate it all up together with a drizzle of salsa verde.

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

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