Italian Bavette Roulade with Pesto
Italian Bavette Roulade with Pesto
This Italian bavette roulade is made from bavette from Black Angus cattle from the USA. The roulade is hand tied by our master butchers and filled with green pesto, pine nuts and pancetta. This means it is ready for cooking straight away and lets you serve a complete roulade without much preparation.
What is bavette?
Bavette is cut from the flank of the beef and has a pronounced grain and structure. The meat is known for its full beef flavour and is at its best when sliced across the grain. Because the bavette has already been tied into a roulade, the meat cooks evenly and stays juicy during preparation.
Black Angus USA
This bavette roulade comes from Black Angus cattle from the United States. Black Angus is known for the fat distribution in the meat. The intramuscular fat ensures even cooking and contributes to the juiciness of the meat.
Order Italian Bavette Roulade with Pesto online?
You can easily order this Italian bavette roulade with pesto online from The Butchery. If you order before 11.00, the meat is delivered the same evening in the Netherlands and Belgium. If another delivery moment suits you better, you can choose it yourself. The meat is vacuum packed and flash frozen to maintain quality during transport.
Bavette is a versatile steak that can be prepared in different ways. Below you’ll find a handy guideline. Scroll through and choose your preferred cooking method!
Low & slow bavette cooking (sear & finish in oven)
Plan ahead: thaw the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to reach room temperature.
Preheat the oven to 120°C and heat your pan or grill to maximum temperature.
Sear the meat on all sides in a hot pan with butter or on the grill until well browned and the fat is nicely crispy.
Transfer the meat to the preheated oven, placing it in a roasting dish with the pan juices poured over it.
Timing: use the guideline below; times may vary.
Check the core temperature — use the temperatures in the table below.
Rest: let the meat rest for 10 minutes before slicing/serving.
Season after searing or before serving with salt, pepper, or your favorite rub.
Core finishing temperatures
Rare: 52°C
Medium rare: 54°C
Medium: 57°C
Rosé/Well-done: 62°C
Total cooking time: approximately 30 minutes.
Reverse sear bavette (slow cook & finish with a high-heat sear)
Plan ahead: thaw the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking.
Preheat the oven or BBQ to 60°C.
Cook the meat slowly until it reaches 2°C below the final target temperature — the last 2°C will be achieved while searing.
Sear the meat over high heat until browned and crunchy, reaching the desired core temperature.
Check the core temperature — always rely on a thermometer.
Rest: let the steak rest for 10 minutes before slicing/serving.
Season after searing or before serving with salt, pepper, or your preferred rub.
Core finishing temperatures
Rare: 52°C (beef, veal)
Medium rare: 54°C (beef, veal)
Medium: 57°C (beef, lamb, veal)
Rosé/Well-done: 62°C (lamb)
Total cooking time: approximately 1 hour.
Sous vide bavette preparation
Plan ahead: thaw the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking.
Preheat the sous vide water bath to the correct temperature below. Ensure the vacuum bag is fully sealed (you may season and re-vacuum if desired, but in most cases the original packaging can go directly into the bath).
Time: set the sous vide stick according to the table below. If the meat is still frozen, add 1 extra hour.
Sear the steak briefly in a hot pan or on the BBQ until golden brown — you can also use a blowtorch. The temperature will no longer increase significantly during this step.
Rest: let the steak rest for 10 minutes before slicing/serving.
Season halfway through or after cooking with salt, pepper, or a rub of choice.
Sous vide settings for bavette
Rare: 52°C for 3 hours
Medium rare: 54°C for 3 hours
Medium: 57°C for 3 hours
Ingredients
Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |
Italian Bavette Roulade with Pesto
Informeer me wanneer dit product op voorraad is
+ Flavour enhancers
+ Create a Surf & Turf
- Same day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
-
Product Information
-
Preparation
-
Voedingswaarde
-
Reviews
Italian Bavette Roulade with Pesto
This Italian bavette roulade is made from bavette from Black Angus cattle from the USA. The roulade is hand tied by our master butchers and filled with green pesto, pine nuts and pancetta. This means it is ready for cooking straight away and lets you serve a complete roulade without much preparation.
What is bavette?
Bavette is cut from the flank of the beef and has a pronounced grain and structure. The meat is known for its full beef flavour and is at its best when sliced across the grain. Because the bavette has already been tied into a roulade, the meat cooks evenly and stays juicy during preparation.
Black Angus USA
This bavette roulade comes from Black Angus cattle from the United States. Black Angus is known for the fat distribution in the meat. The intramuscular fat ensures even cooking and contributes to the juiciness of the meat.
Order Italian Bavette Roulade with Pesto online?
You can easily order this Italian bavette roulade with pesto online from The Butchery. If you order before 11.00, the meat is delivered the same evening in the Netherlands and Belgium. If another delivery moment suits you better, you can choose it yourself. The meat is vacuum packed and flash frozen to maintain quality during transport.
Bavette is a versatile steak that can be prepared in different ways. Below you’ll find a handy guideline. Scroll through and choose your preferred cooking method!
Low & slow bavette cooking (sear & finish in oven)
Plan ahead: thaw the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to reach room temperature.
Preheat the oven to 120°C and heat your pan or grill to maximum temperature.
Sear the meat on all sides in a hot pan with butter or on the grill until well browned and the fat is nicely crispy.
Transfer the meat to the preheated oven, placing it in a roasting dish with the pan juices poured over it.
Timing: use the guideline below; times may vary.
Check the core temperature — use the temperatures in the table below.
Rest: let the meat rest for 10 minutes before slicing/serving.
Season after searing or before serving with salt, pepper, or your favorite rub.
Core finishing temperatures
Rare: 52°C
Medium rare: 54°C
Medium: 57°C
Rosé/Well-done: 62°C
Total cooking time: approximately 30 minutes.
Reverse sear bavette (slow cook & finish with a high-heat sear)
Plan ahead: thaw the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking.
Preheat the oven or BBQ to 60°C.
Cook the meat slowly until it reaches 2°C below the final target temperature — the last 2°C will be achieved while searing.
Sear the meat over high heat until browned and crunchy, reaching the desired core temperature.
Check the core temperature — always rely on a thermometer.
Rest: let the steak rest for 10 minutes before slicing/serving.
Season after searing or before serving with salt, pepper, or your preferred rub.
Core finishing temperatures
Rare: 52°C (beef, veal)
Medium rare: 54°C (beef, veal)
Medium: 57°C (beef, lamb, veal)
Rosé/Well-done: 62°C (lamb)
Total cooking time: approximately 1 hour.
Sous vide bavette preparation
Plan ahead: thaw the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking.
Preheat the sous vide water bath to the correct temperature below. Ensure the vacuum bag is fully sealed (you may season and re-vacuum if desired, but in most cases the original packaging can go directly into the bath).
Time: set the sous vide stick according to the table below. If the meat is still frozen, add 1 extra hour.
Sear the steak briefly in a hot pan or on the BBQ until golden brown — you can also use a blowtorch. The temperature will no longer increase significantly during this step.
Rest: let the steak rest for 10 minutes before slicing/serving.
Season halfway through or after cooking with salt, pepper, or a rub of choice.
Sous vide settings for bavette
Rare: 52°C for 3 hours
Medium rare: 54°C for 3 hours
Medium: 57°C for 3 hours
Ingredients
Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |