Steak with Pears, Cabbage and Potato Noodles
Ingredients
- For the garnish
- 2 Tbsps scallions
- 50 grams Horseradish
- For the steak
- 700 grams Cap of Rump (cap of rump)
- freshly ground peppers
- 2 Tbsps vegetable oil
- For the vegetables
- 600 grams Napa cabbage
- 1 Pear
- 1 Tbsp lemon juice
- 3 Tbsps butter
- 1 tsp powdered sugar
- 100 milliliters Vegetable broth
- 50 milliliters dry white wine
Preparation steps
For the noodles: Peel the potatoes and cook in boiling salted water for about 30 minutes or until tender, drain, squeeze through a ricer and let them release their steam. Then mix with flour, an egg and an egg yolk, season with salt and nutmeg and let the dough rest a bit.
Preheat the oven to 100°C (approximately 212°F).
For the steak: Rinse the meat, pat dry, season with salt and pepper and sear all sides evenly in a hot pan with oil. Cook in the preheated oven for about 60 minutes until pink.
For the vegetables: Rinse the cabbage and cut into fine strips. Rinse the pear, quarter, remove the core and seeds and cut into thin slices. Mix immediately with 1 tablespoon lemon juice. In a hot pan, melt 1 tablespoon butter, add the pear slices and sprinkle with powdered sugar. Allow to slightly caramelize, stir in the cabbage and deglaze with the broth and wine. Let simmer over medium heat for about 5 minutes and season with salt and pepper.
Form the dough into finger-shaped noodles, each about 8 cm (approximately 3 inches) long. Cook in a pot with plenty of boiling salted water for about 5 minutes. Remove with a slotted spoon and drain. In another pan, melt the remaining butter and then briefly stir the noodles in the butter. Sprinkle with chopped chives. Remove the meat from the oven, let briefly rest and cut into thin slices. Place on a plate with the vegetables and noodles, garnish with fresh horseradish strips and serve.
