Herb Crusted Steak

Peel onion and 1 clove of garlic and chop finely. Cut pepper in half, remove seeds, rinse, drain and finely dice. Cut corn kernels from cobs with a sharp knife.

Heat 25 grams (approximately 1 1/2 tablespoons) of butter in a skillet. Sauté onion, garlic, and diced pepper for about 3 minutes.

Put half of the corn kernels into the pan and cook for another 5 minutes. Season with salt and pepper and set aside.

Purée corn kernels, milk and soy creamer in a food processor. Blend in eggs. Mix together flour and baking powder and fold into the corn mixture. Season dough with salt and pepper.

Fill a roasting pan with about 2 cm (approximately 1 inch) of hot water. Put in the preheated oven (level 2-3 electric oven: 180°C, convection oven 160°C, gas) (approximately 350°F/convection 325°F).

Coat 4 ramekins with butter and sprinkle with a little flour. Spread the corn dough in the ramekins. Coat a piece of parchment paper lightly with butter. Set ramekins in the water and cover with parchment paper, buttered side down. Bake for about 45 minutes, then let rest for about 10 minutes with the oven switched off.

Meanwhile, crush the remaining garlic. Peel the shallots and chop finely.

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

Pat the steaks dry and coat with the salt and the spice mixture.

Rinse rosemary and shake dry. Heat oil in a skillet. Cook steaks over high heat on each side for 3-4 minutes. Add rosemary and crushed garlic cloves and cook briefly.

Put the meat, rosemary and garlic on a large piece of aluminum foil, wrap and let rest in the warm oven. Wipe the oil from the skillet.

Rinse orange in hot water, wipe dry and grate 1 teaspoon of zest. Squeeze 50 ml (approximately 1/4 cup) of juice. Add the remaining butter to the skillet. Sauté shallots for 2-3 minutes. Pour in red wine and port wine. Add orange zest and juice and let simmer for 3 minutes.