John Myers
Ingredients for 4 servings:
- 4 steak(s), fillet steaks approx. 180 g each
- 1 head of savoy cabbage
- 750 g potatoes, small
- 1 onion(s)
- 50 g Parmesan cheese (freshly grated)
- 200 g whipped cream
- Oil, for frying
- salt and pepper
- nutmeg
- Sugar
- olive oil
- butter
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Boil the potatoes for about 15 minutes, then drain, rinse in cold water, and peel. Place in a greased baking dish, drizzle with a little olive oil, season with salt and pepper, and sprinkle with Parmesan cheese. Bake for about 20 minutes at 140°C (284°F). Remove the stalks from the savoy cabbage and chop finely. Season the inner, light-colored leaves (as well as the thicker pieces) with onion, salt, sugar, a little pepper, and nutmeg. Cook in the cream (or milk) until soft and puree finely. Add the dark green savoy cabbage leaves to salt, a little sugar, and cook with a little water and a knob of butter for about 5 minutes, then add to the savoy cabbage puree. Sear the steaks on both sides for about 2-3 minutes and place on the oven rack at 140°C (284°F) for 15 minutes. Then let them rest in aluminum foil for another 3 minutes. Season with salt and freshly ground pepper. I know there are 100 ways to prepare the perfect steak, but this is how I make it perfect. Arrange the steak on savoy cabbage and serve with the Parmesan potatoes.
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