Recipe: Steak on a rainbow carrot salad
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4 Servings
INGREDIENTS
280-300 g piece of rib roast beef with a fatty cap, approx. 3 cm thick
1 tbsp clarified butter
1 garlic clove, halved
2 small rosemary twigs
2 small dried chillies
freshly cracked black and green pepper
freshly cracked coriander seeds
20 g butter
Fleur de sel
FOR A FAST SPICY STEAK SAUCE:
100 g crème fraîche
1 tbsp ketchup
1 tbsp Cognac
1 tsp pickled green peppercorns, crushed
1 pinch of sugar
Tabasco
salt, freshly cracked black pepper
Chilli flakes
FOR THE CARROT SALAD:
200 g rainbow carrots
2 tbsp hazelnut oil
2 tbsp lime juice plus some zest
½ tsp sugar
herbal salt
freshly cracked black pepper
2 tbsp roasted hazelnuts, coarsely chopped
2 tbsp mixed herbs, finely chopped (e.g. chives, flat-leaf parsley and coriander
Allergens are marked in bold
Step 1
Set the oven to a "slow cooking" setting at 80 °C. Heat a pan on the induction hob, setting 7.
Step 2
Add the clarified butter to the pan. Place the non-seasoned meat in the pan. Add the halved garlic clove, rosemary and chillies. Sauté the meat for 2 minutes, turn it over and sear it for one more minute on the other side.
Place the meat in a small, unperforated steamer container. Season on both sides with freshly cracked black and green pepper as well as coriander seeds. Pour the fat from the pan over the steak along with garlic, rosemary, chillies and pieces of butter.
Step 3
Inserting a meat thermometer. Place the rack in shelf position >2<, stick the probe in the middle of the steak and select a core temperature of 55 °C. Press Start.
At the end of the cooking time, remove the meat from the oven, season it with Fleur de sel and let it rest for 5 minutes. Cut into thin slices and serve immediately. Combine all ingredients and season the sauce to taste.
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Step 4
Combine all ingredients and season the sauce to taste.
Step 5
Peel the carrots and use the peeler to slice them thinly. Place the carrot slices in a vacuum bag with the hazelnut oil, lime juice, a little bit of zest and sugar. Vacuum seal at level 2 and chill.
Step 6
Just before serving, open the vacuum bag. Season the carrots with herbal salt and pepper. Garnish with the hazelnuts and herbs.
