John Myers
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Steak with Feta and Walnut Crust with Roasted Cauliflower
The perfect steak with feta and walnut crust with roasted cauliflower recipe with a picture and simple step-by-step instructions.
For the potato wedges:
- 1 kg Waxy potatoes
- 5 tbsp Olive oil
- Salt
- Pepper
- Italian herbs
For the steaks:
- 100 g Walnut kernels
- 300 g Sheep cheese
- 4 tbsp Creme fraiche Cheese
- 1 kg Beef fillet
For the cauliflower:
- 1 kg Cauliflower fresh
- 7 tbsp Oil
- Salt
- Chilli flakes
- Sweet paprika
- Pepper
For the dip:
- 500 g Cream cheese
- 8 tbsp Cream
- 1,5 bunch Chives
- Salt
- Pepper
For the potato wedges:
- First take the fillet out of the refrigerator. Cut the potatoes into wedges and mix in a bowl with oil, salt, pepper and Italian herbs. Mix the whole thing well until all the potato wedges are moistened with oil. Then spread everything on a baking sheet and put in the oven at 190 ° (convection) for 45 minutes.
For the dip:
- Chop the chives, mix with the cream cheese and cream. Season the dip to taste with salt and pepper. Chill until served.
- Cut the cauliflower into small florets and bring to a boil until it solidifies. After the water has drained off, fry in a pan with oil. Roast until the cauliflower takes on a roasted aroma. Then season with salt, pepper, chilli flakes and paprika.
For the fillet:
- While the cauliflower is in the pan, the fillet can be cut into approx. 4 cm thick slices (approx. 150-200 g each), crush the walnut kernels and mix with the crumbled sheep’s cheese and créme fraíche. Now sear the steaks in a grill pan for 1.5 minutes on both sides (long enough for the meat to be in the oven for 10 minutes later). Then place the steaks in an ovenproof container and spread the feta and walnut crust. Set the oven to top / bottom heat and let the steaks steep for 10 minutes at 160 °. If available, use a steamer meter to reach the desired cooking point. Then take everything out of the oven and serve with cauliflower and dip.
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