Fillet steak with charred cabbage, garlic aïoli and paprika pine nuts
This makes a great romantic meal for two and is quick and easy to prepare.
Ingredients
For the steak
- 2 fillet steaks (about 200g/7oz each)
- 2 tbsp olive oil
- 1 hispi cabbage, cut into quarters
- 50g/1¾oz unsalted butter
- few fresh rosemary sprigs
- 1 large garlic clove, peeled and smashed
- salt and freshly ground black pepper
For the garlic aïoli
- 2 garlic cloves, crushed
- 1 tsp Dijon mustard
- 1 large free-range egg, plus 1 free-range egg yolk
- 100ml/3½fl oz olive oil
- 100ml/3½fl oz sunflower oil
- 1 tbsp lemon juice
- 75g/2¾oz Greek-style yoghurt
For the paprika pine nuts
- 30g/1oz unsalted butter
- ½ tsp smoked paprika
- 20²µ/¾´Ç³ú pine nuts
Method
Season the steaks with salt and pepper and rub with the olive oil. Place a non-stick frying pan over a high heat and sear the steaks all over in the pan for about 5 minutes. Leave to rest.
Char the cabbage quarters, flat side down, in the same steak pan until they have a nice colour. Once charred, transfer to a saucepan, add a splash of water and cover with a lid to steam until tender.
In the steak pan, melt the butter with rosemary and garlic and heat briefly to let the flavours infuse. Add the rested steak back into the pan and baste it with the butter for 2 minutes, then remove, leave to rest again and cut into slices.
To make the aïoli, put the garlic, mustard and eggs into the bowl of a food processor and whizz to combine. Slowly add the two oils as the processor mixes, making sure each drop of oil is incorporated before adding more. Add the lemon juice and stir in the yoghurt to loosen.
To make the pine nuts, melt the butter in a frying pan and add the paprika. Add the pine nuts and coat in the paprika butter.
To serve, place the aïoli on a serving plate and top with the cabbage, charred-side up, and the steak slices. Sprinkle with the pine nuts and serve.
