Fillet steak with charred cabbage and aïoli recipe
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. 2 fillet steaks (about 200g/7oz each)2 tbsp olive oil1 hispi cabbage, cut into quarters50g/1¾oz unsalted butterfew fresh rosemary sprigs1 large garlic clove, peeled and smashedsalt and freshly ground black pepper 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 2 garlic cloves, crushed1 tsp Dijon mustard1 large free-range egg, plus 1 free-range egg yolk100ml/3½fl oz olive oil100ml/3½fl oz sunflower oil1 tbsp lemon juice75g/2¾oz Greek-style yoghurt 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 30g/1oz unsalted butter½ tsp smoked paprika20g/¾oz pine nuts 30g/1oz unsalted butter ½ tsp smoked paprika 20g/¾oz 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. 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. 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. 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. 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 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 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. 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.