Steak with Peppercorn Sauce and Charred Cabbage
Directions
- 1Preheat oven to 180 degrees Celsius.
- 2Oil and season both sides of the cabbage with olive oil and salt.
- 3In an oven safe pan, char one side of the cabbage.
- 4Flip the cabbage and place it into the oven. Cook for about 30-40 minutes until charred on the other side and cooked through.
- 5Season both sides of the eye fillet with salt and pepper.
- 6In a pan, heat the olive oil.
- 7Cook one side of the eye fillet for 2.5-3 minutes, pressing down to get a good sear.
- 8Flip the steak and cook for a further 2-2.5 minutes for a medium rare.
- 9Add the butter and baste for 30 seconds.
- 10Remove the steak from the pan and let it rest.
- 11In the same pan, sauté the finely sliced shallots and lightly crushed peppercorns until soft and fragrant.
- 12Deglaze the pan with brandy, cognac, or white wine and cook until completely reduced.
- 13Pour in the beef stock and reduce by half.
- 14Whisk in the Dijon and cream, plus any of the beef resting juices.
- 15Let the sauce simmer until thickened and reduced again by half.
- 16Turn off the heat and whisk in the cold butter, 5g at a time, until the sauce is glossy and thickened.
- 17Remove the cabbage from the oven and finish it with a drizzle of red wine vinegar.
- 18Slice your beef.
- 19Serve all together on a plate, with the creamy peppercorn sauce, juicy beef, and charred tangy cabbage, garnished with grated Parmesan and finely chopped chives.
Ingredients
- 100 g eye fillet
- 1 tbsp olive oil
- 10 g butter
- Salt
- pepper
- 1 shallot, finely sliced
- 1.5 tbsp black peppercorns, lightly crushed
- 1 tsp Dijon
- 60 ml brandy, cognac or white wine
- 200 ml beef stock
- 100 ml thickened cream
- 20 g cold butter
- Salt
- 0.25 head of cabbage
- drizzle olive oil
- Salt
- pepper
- drizzle red wine vinegar
- 0.25 cup Parmesan, grated
- 2 tbsp chives, finely chopped
Equipment
ovenoven safe panpan
Tips
- Press the steak gently when searing to get a proper sear.
- Let the steak rest after cooking.
- Whisk in cold butter a little at a time into the sauce for a glossy and rich finish.
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