Nackensteak with Paprika Vegetables

Ingredients

• 3 red bell peppers
• 1 tbsp oil
• 1 large onion
• 150 g canned corn
• 4 lean neck steaks (or 150-170 g loin pieces if preferred)
• Salt
• black pepper
• 1 tsp finely ground chili flakes
• 2 tbsp clarified butter for frying
• 1 tsp tomato paste
• 0.25 l Vegetable broth
• 150 g low-fat cream cheese
• 0.5 bunch chives, cut into ribbons

Instructions

1. 1.

   Halve the bell peppers, remove seeds and membranes, wash, drain, and dice them. Sauté half of the peppers in a pan with oil, add 2-3 tbsp water, steam briefly, puree finely, and strain if desired.

2. 2.

   Peel the onion and dice it very finely. Drain the corn. Wash the steaks, pat dry, and season both sides with salt, pepper, and chili. In a non-stick pan, sear the steaks in hot clarified butter until browned on all sides, then remove from the pan, wrap in foil, and bake at 100°C.

3. 3.

   Sauté the onions in the remaining fat, stir in tomato paste and paprika puree, add a splash of broth, then mix in cream cheese until smooth. Pour in the rest of the broth, add the diced peppers, simmer for 2-3 minutes, and heat through the corn. Taste the sauce, add the steak juices that accumulated during cooking, and stir well.

4. 4.

   Plate the steaks on preheated plates with the sauce poured over them, garnish with chive ribbons, and serve immediately.