Steak with Peppercorn Sauce and Charred Cabbage
Directions
- 1Preheat oven to 180 degrees Celsius.
- 2Preheat oven to 180 degrees Celsius.
- 3Preheat oven to 180 degrees Celsius.
- 4Oil and season both sides of the cabbage with olive oil and salt.
- 5Oil and season both sides of the cabbage with olive oil and salt.
- 6Oil and season both sides of the cabbage with olive oil and salt.
- 7In an oven safe pan, char one side of the cabbage.
- 8In an oven safe pan, char one side of the cabbage.
- 9In an oven safe pan, char one side of the cabbage.
- 10Flip the cabbage and place it into the oven. Cook for about 30-40 minutes until charred on the other side and cooked through.
- 11Flip the cabbage and place it into the oven. Cook for about 30-40 minutes until charred on the other side and cooked through.
- 12Flip the cabbage and place it into the oven. Cook for about 30-40 minutes until charred on the other side and cooked through.
- 13Season both sides of the eye fillet with salt and pepper.
- 14Season both sides of the eye fillet with salt and pepper.
- 15Season both sides of the eye fillet with salt and pepper.
- 16In a pan, heat the olive oil.
- 17In a pan, heat the olive oil.
- 18In a pan, heat the olive oil.
- 19Cook one side of the eye fillet for 2.5-3 minutes, pressing down to get a good sear.
- 20Cook one side of the eye fillet for 2.5-3 minutes, pressing down to get a good sear.
- 21Cook one side of the eye fillet for 2.5-3 minutes, pressing down to get a good sear.
- 22Flip the steak and cook for a further 2-2.5 minutes for a medium rare.
- 23Flip the steak and cook for a further 2-2.5 minutes for a medium rare.
- 24Flip the steak and cook for a further 2-2.5 minutes for a medium rare.
- 25Add the butter and baste for 30 seconds.
- 26Add the butter and baste for 30 seconds.
- 27Add the butter and baste for 30 seconds.
- 28Remove the steak from the pan and let it rest.
- 29Remove the steak from the pan and let it rest.
- 30Remove the steak from the pan and let it rest.
- 31In the same pan, sauté the finely sliced shallots and lightly crushed peppercorns until soft and fragrant.
- 32In the same pan, sauté the finely sliced shallots and lightly crushed peppercorns until soft and fragrant.
- 33In the same pan, sauté the finely sliced shallots and lightly crushed peppercorns until soft and fragrant.
- 34Deglaze the pan with brandy, cognac, or white wine and cook until completely reduced.
- 35Deglaze the pan with brandy, cognac, or white wine and cook until completely reduced.
- 36Deglaze the pan with brandy, cognac, or white wine and cook until completely reduced.
- 37Pour in the beef stock and reduce by half.
- 38Pour in the beef stock and reduce by half.
- 39Pour in the beef stock and reduce by half.
- 40Whisk in the Dijon and cream, plus any of the beef resting juices.
- 41Whisk in the Dijon and cream, plus any of the beef resting juices.
- 42Whisk in the Dijon and cream, plus any of the beef resting juices.
- 43Let the sauce simmer until thickened and reduced again by half.
- 44Let the sauce simmer until thickened and reduced again by half.
- 45Let the sauce simmer until thickened and reduced again by half.
- 46Turn off the heat and whisk in the cold butter, 5g at a time, until the sauce is glossy and thickened.
- 47Turn off the heat and whisk in the cold butter, 5g at a time, until the sauce is glossy and thickened.
- 48Turn off the heat and whisk in the cold butter, 5g at a time, until the sauce is glossy and thickened.
- 49Remove the cabbage from the oven and finish it with a drizzle of red wine vinegar.
- 50Remove the cabbage from the oven and finish it with a drizzle of red wine vinegar.
- 51Remove the cabbage from the oven and finish it with a drizzle of red wine vinegar.
- 52Slice your beef.
- 53Slice your beef.
- 54Slice your beef.
- 55Serve all together on a plate, with the creamy peppercorn sauce, juicy beef, and charred tangy cabbage, garnished with grated Parmesan and finely chopped chives.
- 56Serve all together on a plate, with the creamy peppercorn sauce, juicy beef, and charred tangy cabbage, garnished with grated Parmesan and finely chopped chives.
- 57Serve 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
- 100 g eye fillet
- 100 g eye fillet
- 1 tbsp olive oil
- 1 tbsp olive oil
- 1 tbsp olive oil
- 10 g butter
- 10 g butter
- 10 g butter
- Salt
- Salt
- Salt
- pepper
- pepper
- pepper
- 1 shallot, finely sliced
- 1 shallot, finely sliced
- 1 shallot, finely sliced
- 1.5 tbsp black peppercorns, lightly crushed
- 1.5 tbsp black peppercorns, lightly crushed
- 1.5 tbsp black peppercorns, lightly crushed
- 1 tsp Dijon
- 1 tsp Dijon
- 1 tsp Dijon
- 60 ml brandy, cognac or white wine
- 60 ml brandy, cognac or white wine
- 60 ml brandy, cognac or white wine
- 200 ml beef stock
- 200 ml beef stock
- 200 ml beef stock
- 100 ml thickened cream
- 100 ml thickened cream
- 100 ml thickened cream
- 20 g cold butter
- 20 g cold butter
- 20 g cold butter
- Salt
- Salt
- Salt
- 0.25 head of cabbage
- 0.25 head of cabbage
- 0.25 head of cabbage
- drizzle olive oil
- drizzle olive oil
- drizzle olive oil
- Salt
- Salt
- Salt
- pepper
- pepper
- pepper
- drizzle red wine vinegar
- drizzle red wine vinegar
- drizzle red wine vinegar
- 0.25 cup Parmesan, grated
- 0.25 cup Parmesan, grated
- 0.25 cup Parmesan, grated
- 2 tbsp chives, finely chopped
- 2 tbsp chives, finely chopped
- 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.