Bavette Steak with Bloody Mary Tomato Salad & Frites

Finely dice red onion, finely slice spring onion and celery on an angle and half the cherry tomatoes width ways. Place into a bowl, season with a pinch of celery salt & cayenne pepper then leave to one side. Make the dressing by adding sugar, sherry vinegar, horseradish sauce, Worcestershire sauce and tabasco in a large bowl and gradually whisking in olive oil until thickened and glossy.

Season bavette with paprika and brush with a little oil then fry on a high heat for about 4 mins per side until cooked rare to medium. Leave to rest for a few minutes. Quickly fry the chips. Assemble tomato salad just off centre of plate and pour over some of the dressing. Slice steak and fan onto the salad. Serve with crunchy fries and a side of the bloody Mary dressing.

Top tip: For added colour dice a selection of DV0168 Heirloom Tomatoes