Steak with Charred Cabbage & Peppercorn Sauce
Steak with Charred Cabbage & Peppercorn Sauce
Ingredients
For the Beef
- 100-120 g eye fillet
- 1 tablespoon olive oil
- 10 g butter
- salt, to season
- pepper, to season
For the Peppercorn Sauce
- 1 shallot, finely sliced
- 1 1/2 tablespoons black peppercorns, lightly crushed
- 1 teaspoon Dijon mustard
- 60 ml brandy, cognac or white wine
- 200 ml beef stock
- 100 ml thickened cream
- 20 g butter, cold
- salt, to taste
For the Cabbage
- 1/4 head of cabbage
- olive oil, good drizzle
- salt
- pepper
- red wine vinegar, drizzle
To Serve
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons chives, finely chopped
Instructions
- 1
Preheat the oven to 180 degrees Celsius.
⏱️ 10 min•🌡️ 180
- 2
Take 1/4 head of cabbage. Drizzle a good amount of olive oil over both sides of the cabbage, then season generously with salt and pepper.
⏱️ 3 min
- 3
In an oven-safe pan (such as a cast iron skillet), place the oiled and seasoned cabbage. Char one side of the cabbage, pressing it down with a spatula or press to ensure good contact and even charring until it has a nice coloring.
⏱️ 5 min
- 4
Flip the cabbage to the other side and transfer the pan into the preheated oven. Cook for about 30-40 minutes until the cabbage is charred on the other side and cooked through, becoming soft and sweet in the center with smoky, almost crispy edges.
⏱️ 35 min•🌡️ 180
- 5
While the cabbage is cooking, season both sides of the 100-120g eye fillet with salt and pepper.
⏱️ 2 min
- 6
In a pan, heat 1 tablespoon of olive oil. Once hot, lay the seasoned eye fillet down and cook one side for 2.5-3 minutes, pressing down gently to get a proper sear. Leave it untouched during this time.
⏱️ 3 min
- 7
Flip the steak and cook for a further 2-2.5 minutes for a perfect medium-rare doneness.
⏱️ 2 min
- 8
Add 10g of butter to the pan. Baste the steak with the melted butter for 30 seconds.
⏱️ 1 min
- 9
Remove the steak from the pan and let it rest on a clean surface or tray for at least 10 minutes.
⏱️ 10 min
- 10
In the same pan (with residual fat and juices from the steak), sauté the finely sliced 1 shallot and 1 1/2 tablespoons of lightly crushed black peppercorns until they are soft and fragrant.
⏱️ 3 min
- 11
Deglaze the pan with 60 ml of brandy, cognac, or white wine. Cook, stirring with a spatula, until the liquid is completely reduced.
⏱️ 3 min
- 12
Pour in 200ml of beef stock. Stir and reduce the stock by half.
⏱️ 5 min
- 13
Whisk in 1 teaspoon of Dijon mustard and 100ml of thickened cream. At this stage, you can also add any beef resting juices from the steak for extra flavor.
⏱️ 2 min
- 14
Let the sauce simmer until it thickens and reduces again by half.
⏱️ 5 min
- 15
Turn off the heat. Whisk in 20g of cold butter, adding it 5g at a time, until the sauce becomes glossy and thickened. Season with salt to taste.
⏱️ 3 min
- 16
Remove the charred cabbage from the oven. Drizzle with red wine vinegar.
⏱️ 1 min
- 17
Slice the rested beef eye fillet into even pieces, about 1/2 inch thick, revealing its medium-rare interior.
⏱️ 2 min
- 18
Serve the dish by first spooning the creamy peppercorn sauce onto a plate, then arranging the sliced steak and charred cabbage next to it. Grate 1/4 cup of Parmesan cheese over the cabbage and sprinkle with 2 tablespoons of finely chopped chives.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Steak with Charred Cabbage & Peppercorn Sauce
For the Beef
- 100-120 g eye fillet
- 1 tablespoon olive oil
- 10 g butter
- salt, to season
- pepper, to season
For the Peppercorn Sauce
- 1 shallot, finely sliced
- 1 1/2 tablespoons black peppercorns, lightly crushed
- 1 teaspoon Dijon mustard
- 60 ml brandy, cognac or white wine
- 200 ml beef stock
- 100 ml thickened cream
- 20 g butter, cold
- salt, to taste
For the Cabbage
- 1/4 head of cabbage
- olive oil, good drizzle
- salt
- pepper
- red wine vinegar, drizzle
To Serve
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons chives, finely chopped
Instructions
- 1
Preheat the oven to 180 degrees Celsius.
⏱️ 10 min•🌡️ 180 - 2
Take 1/4 head of cabbage. Drizzle a good amount of olive oil over both sides of the cabbage, then season generously with salt and pepper.
⏱️ 3 min - 3
In an oven-safe pan (such as a cast iron skillet), place the oiled and seasoned cabbage. Char one side of the cabbage, pressing it down with a spatula or press to ensure good contact and even charring until it has a nice coloring.
⏱️ 5 min - 4
Flip the cabbage to the other side and transfer the pan into the preheated oven. Cook for about 30-40 minutes until the cabbage is charred on the other side and cooked through, becoming soft and sweet in the center with smoky, almost crispy edges.
⏱️ 35 min•🌡️ 180 - 5
While the cabbage is cooking, season both sides of the 100-120g eye fillet with salt and pepper.
⏱️ 2 min - 6
In a pan, heat 1 tablespoon of olive oil. Once hot, lay the seasoned eye fillet down and cook one side for 2.5-3 minutes, pressing down gently to get a proper sear. Leave it untouched during this time.
⏱️ 3 min - 7
Flip the steak and cook for a further 2-2.5 minutes for a perfect medium-rare doneness.
⏱️ 2 min - 8
Add 10g of butter to the pan. Baste the steak with the melted butter for 30 seconds.
⏱️ 1 min - 9
Remove the steak from the pan and let it rest on a clean surface or tray for at least 10 minutes.
⏱️ 10 min - 10
In the same pan (with residual fat and juices from the steak), sauté the finely sliced 1 shallot and 1 1/2 tablespoons of lightly crushed black peppercorns until they are soft and fragrant.
⏱️ 3 min - 11
Deglaze the pan with 60 ml of brandy, cognac, or white wine. Cook, stirring with a spatula, until the liquid is completely reduced.
⏱️ 3 min - 12
Pour in 200ml of beef stock. Stir and reduce the stock by half.
⏱️ 5 min - 13
Whisk in 1 teaspoon of Dijon mustard and 100ml of thickened cream. At this stage, you can also add any beef resting juices from the steak for extra flavor.
⏱️ 2 min - 14
Let the sauce simmer until it thickens and reduces again by half.
⏱️ 5 min - 15
Turn off the heat. Whisk in 20g of cold butter, adding it 5g at a time, until the sauce becomes glossy and thickened. Season with salt to taste.
⏱️ 3 min - 16
Remove the charred cabbage from the oven. Drizzle with red wine vinegar.
⏱️ 1 min - 17
Slice the rested beef eye fillet into even pieces, about 1/2 inch thick, revealing its medium-rare interior.
⏱️ 2 min - 18
Serve the dish by first spooning the creamy peppercorn sauce onto a plate, then arranging the sliced steak and charred cabbage next to it. Grate 1/4 cup of Parmesan cheese over the cabbage and sprinkle with 2 tablespoons of finely chopped chives.
⏱️ 3 min