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New York Strip Steak with Cauliflower Leek Purée, Peppercorn Sauce and Basil Oil
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New York Strip Steak with Cauliflower Leek Purée, Peppercorn Sauce and Basil Oil

1 hPour 2Nutri-Score C€€€
par @kevlarri1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • New York strip steak (at room temperature, patted dry)Viandes2 morceaux
  • cauliflower (cut into florets)Fruits et légumes500 g
  • leek (white part only, sliced and rinsed)Fruits et légumes1 morceau
  • butter (divided)Produits laitiers60 g
  • creamProduits laitiers80 ml
  • black peppercorns (toasted and crushed)Épices15 g
  • shallot (finely chopped)Fruits et légumes1 morceau
  • cognacBoissons40 ml
  • beef stockÉpicerie150 ml
  • basil (leaves only)Fruits et légumes30 g
  • olive oilÉpicerie100 ml
  • vegetable oil (for searing)Épicerie15 ml
  • saltÉpices5 g

par portion

Nutrition

1 088kcal

Glucides
23 g
Protéines
53 g
Lipides
88 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Casserole
  • Poêle
  • Blender
  • Tamis
  • Saladier

pas à pas

Préparation

  1. Toast and crush the peppercorns

    • Toast the peppercorns in a dry pan until fragrant.
    • Crush them coarsely and set aside.
    Étape 1

  2. Cook the cauliflower and leek

    • Sweat the sliced leek in butter until soft.
    • Add the cauliflower florets and cook until tender.
    • Pour in the cream and simmer briefly.
    Étape 2

  3. Blend the purée

    • Blend the cauliflower and leek until completely smooth.
    • Pass through a sieve and season with salt.
    Étape 3

  4. Make the basil oil

    • Blanch the basil leaves briefly and cool them.
    • Blend the basil with the olive oil.
    • Strain through a sieve to collect a bright green oil.
    Étape 4

  5. Sear the steaks

    • Season the steaks with salt.
    • Sear in hot oil in a frying pan, turning once.
    • Add butter and baste, then rest the steaks.
    Étape 5

  6. Build the peppercorn sauce

    • Sweat the shallot in the steak pan.
    • Flambé with the cognac.
    • Add the stock and crushed peppercorns and reduce.
    • Finish with cream and butter.
    Étape 6

  7. Plate

    • Spoon the cauliflower leek purée onto plates.
    • Slice the steak and lay it on top.
    • Spoon over the peppercorn sauce and drizzle with basil oil.
    Étape 7
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