Ingredients
Ingredients
- Redefine Beef Flank package
- 1
- cabbage
- 1
- melted butter (can be substituted with vegan butter) *
- 100 g
Butter Cream
- butter *
- 100 g
- cooking cream (15%) *
- 0.5 L
- fennel seeds
- 1 tsp.
- salt
- ½ tsp.
- ground black pepper
- ½ tsp.
Method
Cabbage (can be prepared in advance)
Preheat the oven to 200°C (392°F).
Place the cabbage in a baking dish and wrap it in aluminum foil. Roast in the oven for about 2 hours.
Transfer the cabbage to a bowl to cool for 30 minutes, then cover with plastic wrap. Peel off the burnt outer layer and remove the core.
Pour the melted butter into the cavity where the core was, allowing it to solidify between the cabbage leaves in the refrigerator for about 1 hour.
Slice the cabbage and roast for an additional 10 minutes.
Butter Cream
In a small saucepan, brown the butter until it turns dark brown.
Add the fennel seeds, and after a few seconds, gradually pour in the cream. Reduce the heat, season with salt and pepper, and bring to a boil. Reduce the sauce for 3 minutes until it thickens.
Flank Steak
Heat oil in a large skillet over medium-high heat.
When the oil is hot, sear the flank steak, turning every 2 minutes until browned and caramelised.
After searing, slice the steak against the grain into 2 cm thick slices and return to the skillet for an additional 1-2 minutes of searing.
Dish Assembly
Place the roasted cabbage slices next to the flank steak strips. Drizzle with the butter cream and serve hot.
Made with
Vanessa