Pepper-crusted steak
Pepper-crusted steak
Creamy mustard & whisky sauce, simple broccoli
Ingrediënten
Serves 2 | total 20 minutes
- 1 head of broccoli 375g
- 1 large banana shallot
- 2 x 150g fillet steaks
- 2 tablespoons whisky
- 1 heaped teaspoon Dijon mustard
- 100 ml single cream
Instructies
- Trim the tough end off the broccoli stalk, use a speed-peeler to remove the outer layer from the remaining stalk, then halve the head.
- Peel and finely chop the shallot.
- Place a large non-stick frying pan on a high heat.
- Rub the steaks with ½ a tablespoon of olive oil, a pinch of sea salt and plenty of black pepper, then put them in the hot pan.
- Cook to your liking, turning every minute.
- In a medium pan, cook the broccoli in boiling salted water for 5 minutes.
- Move the steaks to a plate to rest.
- Put the shallot straight into the hot pan with 1 tablespoon of oil.
- Stir and soften for 1 minute.
- Add the whisky and – if you want to – very carefully flame it.
- When the flame subsides, stir in the mustard, cream and a splash of water.
- Simmer for 1 minute, adding any steak resting juices to the mix.
- Plate up the broccoli and creamy sauce, slice and add the steak, then drizzle with 1 teaspoon of extra virgin olive oil, to finish.
