Marinate Bavette Steaks in miso, vinegar, salt, pepper and sugar - mix marinate separate first in the bowl, then mix and leave for 2 hours. Cook in a pan (high heat and prewarmed) with the marination, with rosemary and garlic cloves, add lots of butter to baste, and keep doing this. Cook for 4 mins on each side, however, this depends on the size of your steak. Leave to rest before you slice thinly. For me one steak can feed 2 people.
Asparagus, Orange Juice
Soak Carrots in couple of tablespoons orange juice for an hour, then cook and reduce in pan, then add soy sauce, Ketjap manis, salt pepper and cook till carrots are tender. Once tender cook in oven till crispy and sticky outside with a glaze.
1 tbsp Vinegar, 2 tbsp Ketjap manis, 3 tbsp Butter, Shiitake Mushrooms, 1 tbsp Sugar
Boil Sweet potatoes and then mash using a masher, add back to pan on low heat and mix till water has evaporated. Add a large tbsp of butter, drizzle of cream and season. Mix till its creamy.
3 tbsp Soy Sauce
Add Asparagus to a pan with butter and salt. Sauté for a couple of mins till tender.
4 Sweet Potatoes, 1 tbsp Cream, 4 Mac and Cheese Balls, 5 tbsp Miso Paste
Add Shiitake Mushrooms to a pan with butter and 2 heaped tbsps miso paste and cook till tender and then season. Remember don't overcook the mushrooms.
2 Bavette Steaks, 1 pack Tender Stem Carrots
Use my original mac and cheese recipe (or ready made), once cool shape them into balls. Dip in egg and breadcrumbs and freeze. On the day just fry them.
On each individual plate add slices of steak first, then some sweet mash, some asparagus, carrots, mushroom and then mac and cheese ball, then on top drizzle the jus from the steak.