Spiced Crusted Steak

Ingredients

• 75 g large onions (1 large onion)
• 3 Garlic cloves
• 200 g red bell pepper (1 red bell pepper)
• 700 g fresh corn cobs (2 fresh corn cobs)
• 50 g butter (plus some for the molds)
• Salt
• Pepper
• 125 ml Milk (1.5% fat)
• 125 ml Soy cream
• 2 Eggs
• 100 g flour (plus some for the molds)
• 1 tsp Baking powder
• 2 shallots
• 1 tsp black peppercorns
• 1 tsp fennel seeds
• 1 tsp coriander seeds
• 1 tsp Paprika powder (hot)
• 4 entrecôtes (160 g each)
• 2 sprigs Rosemary
• 1 tbsp Olive Oil
• 1 Organic Orange
• 100 ml red wine or beef stock (glass)
• 50 ml port wine or beef stock (glass)
• 1 tbsp currant jam
• 1 tsp Dijon mustard

Instructions

1. 1.

   Peel and finely dice one onion and one garlic clove. Halve the bell pepper, remove seeds, wash, drain, and finely dice it as well. Cut corn kernels off the cobs with a sharp knife.

2. 2.

   Heat 25 g butter in a pan. Sauté onion, garlic, and pepper cubes for about 3 minutes while turning.

3. 3.

   Add half of the corn kernels to the pan and sauté everything else for another 5 minutes. Season with salt and pepper and set aside.

4. 4.

   Blend remaining corn kernels, milk, and soy cream in a food processor. Whisk in eggs. Mix flour and baking powder and stir in; fold in the corn‑pepper mixture. Season the batter with salt and pepper.

5. 5.

   Fill a roasting pan or shallow casserole dish about 2 cm high with hot water (water bath). Place it in the preheated oven (electric: 180 °C, convection 160 °C, gas: level 2–3).

6. 6.

   Grease four molds (≈175 ml each) with butter and dust with flour. Pour corn batter into the molds. Lightly coat a sheet of parchment with butter. Place the molds in the water bath, cover with parchment. Bake corn pudding for about 45 minutes. Then let it rest in an turned‑off, opened oven for about 10 minutes.

7. 7.

   Meanwhile crush remaining garlic cloves in their skins. Peel and finely chop shallots.

8. 8.

   Coarsely crush peppercorns, fennel, and coriander seeds in a mortar. Mix with paprika powder.

9. 9.

   Pat steaks dry, season, and coat with the spice mix.

10. 10.

    Rinse rosemary, shake dry. Heat oil in a pan. Sear steaks over high heat for 3–4 minutes each side. Add rosemary and crushed garlic briefly while searing.

11. 11.

    Place meat, rosemary, and garlic on a large piece of foil, wrap, and let rest in the still hot oven. Remove pan fat.

12. 12.

    Rinse orange hot, dry, grate about 1 tsp zest. Squeeze juice, measure 50 ml. Add remaining butter to the pan. Sauté shallots for 2–3 minutes, pour in red and port wine. Add zest and juice; reduce for 3 minutes.

13. 13.

    Stir currant jam into the stock and bring to a boil. Season sauce with salt and pepper. Remove from heat and stir in mustard.

14. 14.

    Carefully pour corn pudding out of molds onto a plate and arrange with steaks, vegetables, and sauce.