Lean & mean, this pappardelle with bavette in mustard sauce by Robert van Dijk (@vurigekolen). As straightforward as it gets. Bavette is a phenomenal steak to serve in pasta or salad, and this twist is just that bit different from the usual Italian pasta classics. Let’s go!
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Preparation – pappardelle with bavette

Bring a pot of salted water to a boil and cook the carrot ribbons for 2–3 minutes until slightly tender. Remove with a slotted spoon and set aside. Cook the pappardelle in the same water according to the package instructions.

Meanwhile, pat the bavette dry, season with salt and pepper, and sear in a hot pan with butter and olive oil for 2–3 minutes per side. Let it rest in aluminum foil.

In the same pan, sauté the shallot and garlic over medium heat. Add thyme and cook briefly. Deglaze with white wine and let it reduce slightly. Stir in the cream, mustard, and honey, and let it gently simmer until the sauce thickens.

Slice the bavette thinly against the grain [important: otherwise your super tender steak turns into shoe leather]. Add the pasta, carrot ribbons, and bavette to the sauce and toss everything together. Finish with Parmesan, extra freshly ground pepper, and a squeeze of lemon juice just before serving.