This is a French cut of meat that in Britain would be the skirt nearer the hind leg. Flavoursome, juicy and tender, it is reasonably priced and perfect for casting on to the glowing grey and orange embers of a barbecue. The marinade has serious attitude and is not for wimps. This is my favourite preparation of beef when cooking outside.
Strip the leaves off the rosemary. Peel and chop the garlic with the leaves and do not rest until all is microscopically fine. In a frying pan, heat the olive oil with the anchovy fillets over a medium heat. They will start to spit and when stirred with a wooden spoon will collapse. At this point add the garlic and rosemary, and continue to fry gently for a minute or so while keeping everything moving. The garlic should not colour. Stir in the mustard, wine, pepper and everything to do with the lemon. Try not to use that pot of grey brown mustard that's half empty with a grizzled lid; you need good fresh stuff.
Turn down the heat and let everything simmer until you are left with
about half the liquid. Allow the marinade to cool. Cut the beef into 2 pieces and put in a large ceramic or glass dish. Pour over the marinade and mix all together thoroughly. Cover and leave in the fridge for a minimum of 2 hours, but no more than 4, turning once or twice.
Light the barbecue 30 minutes before you want to start cooking.
When the flames from your barbecue have died and the white coals are pulsing out their intense heat, cast on the bavette. Don't go prodding at it in that outdoor-cooking male way; just leave it for 3 minutes or so (more for well done) before turning it over. Paint over a little more mix on the cooked side and after 2 more minutes flip it again for 30 seconds or so. It is best cooked medium to rare. Rest for 4â€“5 minutes before carving at a slight angle.
Serve with the rest of the wine, some good crusty bread, salad and a jar of Dijon mustard.