Fillet steak with charred cabbage, garlic aïoli and paprika pine nuts

 

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2


By Danny Jones
From Saturday Kitchen

Ingredients

For the steak

  • 2 fillet steaks (about 200g/7oz each)
  • 2 tbsp olive oil
  • 1 hispi cabbage, cut into quarters
  • 50g/1¾oz unsalted butter
  • few fresh rosemary sprigs
  • 1 large garlic clove, peeled and smashed
  • salt and freshly ground black pepper

For the garlic aïoli

  • 2 garlic cloves, crushed
  • 1 tsp Dijon mustard
  • 1 large free-range egg, plus 1 free-range egg yolk
  • 100ml/3½fl oz olive oil
  • 100ml/3½fl oz sunflower oil
  • 1 tbsp lemon juice
  • 75g/2¾oz Greek-style yoghurt

For the paprika pine nuts

  • 30g/1oz unsalted butter
  • ½ tsp smoked paprika
  • 20g/¾oz pine nuts
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