Grind in mortar and pestle juniper, peppercorns, salt, allspice, rosemary

Loosen with oil and rub both sides of bavette with mixture.

Cover the dried mushrooms in warm water. Mince onion, garlic and one teaspoon of rosemary

Sauté diced onion in pan with butter

Wipe out pan and melt clarified butter on high. When it is hot, but not smoking, add bavette and sear on both sides until cooked to medium rare

Allow bavette to rest under foil. Add onion back to pan with garlic and reconstituted mushrooms (you may want to dice mushrooms if they are too large). Reserve mushroom soaking water.

When garlic and onions begin to brown, add wine and deglaze the pan. Reduce until almost gone

Add mushroom water and any resting juices released by the bavette. Reduce by two thirds.

Add blueberries and cook an additional 2-3 minutes on medium. Add red wine vinegar, salt and ground pepper to taste

To serve, slice bavette and top with sauce. Garnish with minced rosemary