Beef Steak with Vegetable Topping

Ingredients

• 1000 g beef steak (4 steaks)
• 1 large carrot
• 1 Spring onion
• 1 handful cauliflower florets
• 2 large potatoes (starchy)
• 1 egg
• Salt
• Pepper
• nutmeg
• 4 tbsp grated Parmesan
• 2 tbsp plant oil
• 2 tbsp butter

Instructions

1. 1.

   Season the steaks lightly with salt and pepper, quickly sear them in butter and oil on all sides, then wrap in foil and bake at 80°C for 20 minutes to rest.

2. 2.

   For the crust, peel and roughly chop the potatoes and boil in plenty of salted water for about 25 minutes until tender; add cauliflower after 15 minutes. Meanwhile, peel the carrot and cut most of it into long thin sticks, as well as the spring onions. Cut any remaining parts into rings or small cubes as desired. Blanch the vegetables in salted water for 1-2 minutes, shock in ice water, then drain.

3. 3.

   Drain the potatoes and cauliflower, mash with a potato masher, mix in the egg, season with salt, pepper, and nutmeg, and fold in the diced or ringed vegetables.

4. 4.

   Remove the steaks from the oven, pour the pan juices into small baking dishes, re‑season with pepper, spread the mashed mixture over each steak, top with the thin vegetable strips, and bake at 250°C for 3-5 minutes to gratinate.

5. 5.

   Serve hot.