The European Pepper Steak

The European Pepper Steak feat. CGB Flat Iron

 

 

Headed up by the effervescent Ian Curley and his talented team of chefs, the European is regarded as a Melbourne institution. Try this recipe at home featuring one of the most tender cuts from the animal – the flat iron steak – prepared from the oyster blade.

 

Ingredients

Serves 6

Blue Triangle 6 x 200gm Flat Iron steak, trimmed & tenderized with a meat hammer.

 

Method

Marinate the steak in a little olive oil, with a crushed garlic clove & a sprig of thyme.

 

1. Maldon Organic Pepper Sauce

Ingredients

Blue Triangle 2 Shallots, finely sliced

Blue Triangle 1 Cloves of Garlic, finely sliced

Blue Triangle Sprig of Thyme, chopped

Blue Triangle 50ml Worcestershire Sauce

Blue Triangle 20g Maldon organic Peppercorns, crushed

Blue Triangle 200 ml White Wine

Blue Triangle 200 ml Vegetable stock

Blue Triangle 100 gm Green Peppercorns

Blue Triangle 500 ml Cream

 

Method

Sweat the shallots & garlic, until soft. Add the crushed peppercorns & thyme. Add the white wine & reduce to a glaze. Add stock and reduce by half, then add the Worcestershire sauce & reduce by a quarter. Pass through a fine sieve. Add Green peppercorns and cream, simmer and reduce to a sauce consistency, blend with a stick blender, season to taste.

 

2. Celeriac Remoulade

Ingredients

Blue Triangle 1 Baby Fennel bulbs, sliced (use a mandoline or a slicer)

Blue Triangle 1 medium sized Celeriac, cut into julienne

Blue Triangle 1 medium sized Kohlrabi bulbs, cut into julienne

Blue Triangle 20gm Sea salt

Blue Triangle 200ml Cold water

Blue Triangle 3 White marinated anchovies, finely chopped

Blue Triangle 1/4bunch chopped chives

Blue Triangle 10g Fresh Horseradish, grated on microplane

Blue Triangle 10g Fresh Wasabi, grated on microplane

Blue Triangle 1 tsp Hot English Mustard

Blue Triangle 1 Tbsp Dijon Mustard

Blue Triangle 4 Tbsp Aioli (or mayonnaise)

Blue Triangle 1/2 Lemon, juiced

 

Method

Dissolve salt in cold water & soak kohlrabi & celeriac in this for about 40 minutes.
Drain & rinse the kohlrabi & celeriac, then place a couple of handfuls in a clean muslin cloth or tea towel, squeeze as much liquid as possible out, then discard the liquid. Place the dry kohlrabi/celeriac in a large stainless steel bowl. Repeat until all of the kohlrabi/celeriac has been processed. Add the sliced fennel
Add remaining ingredients & mix well!!
Check seasonings & adjust if necessary. Add enough Aioli to bind, it should not be too sloppy.

 

3. Smoked Bone Marrow Butter

Ingredients

Blue Triangle 1kg Smoked bone marrow (10cm split marrow bones)

Blue Triangle 1kg Butter

Blue Triangle 400gm Panko bread crumbs

Blue Triangle Salt and pepper, chopped parley

 

Method

Puree smoked bone marrow and butter in robot till smooth,

Add bread crumbs, seasoning and parsley,

Roll into large (thick) logs and set in cool room to slice later OR spread thinly onto paper, set and cut out to shape.

 

To Serve

Cook Steak to your preference, rest for 4-5 minutes.

Brush mustard on steak, top with smoked bone marrow butter, gratinate.

Brush plate with Dijon mustard. Spread a spoonful of remoulade on the plate, Drizzle sauce around remoulade, top with steak,

Top with toasted bread crumbs, fried shallots, Watercress and grated fresh horseradish

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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John Bruce - Cape Grim Beef Farmer, Stanley, TAS

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The European