Fillet steak on cauliflower puree
Servings 3 people
Cost ££
Ingredients
- 2 x 200 g grass-fed fillet steak
- 1/2 cauliflower
- 75 g Hazelnuts, peeled
- 100 g butter
- 150 ml single cream
- a bunch of fresh parsley, chopped
- olive oil
- sea salt and pepper for seasoning
Instructions
- Bring the steak to room temperature.
- Cut the cauliflower into small pieces and fry until golden.Add the cream and gently simmer for 5 - 10 mins or until tender.
- Blitz until smooth and season to taste. Put to the side.
- In a pan, melt the butter until foaming then add the hazelnuts - set to the side in a bowl.
- In a heavy non-stick frying pan, heat to smoking.Season the steaks with some olive oil and salt and pepper. Place into the pan and fry for approx. 2 - 3 mins each side.Add a knob of butter and baste the steaks.Rest for 10 mins.
- To plate up, spoon the cauliflower purée into the middle of the plate, followed by the steak (sliced against the grain) and a drizzle of the hazelnuts and butter.Scatter some parsley over top.
Notes
Recipe: