Description
RECOMMENDED EQUIPMENT
- oven
- large pan
- sharp knife
- cutting board
- salad bowl
- small bowl
- kitchen brush
- immersion blender
Ingredients
Units Scale
SALAD
- 2 romaine lettuce
- 250 grams tomatoes
- 2 corns on the cob
- 1 avocado
- 1 red onion
- 4 tbsp olive oil
- 1 tbsp white wine vinegar
- 5 grams fresh basil
- 2 garlic cloves
- 2 tbsp passionfruit purée
- 1 jalapeno
- salt & pepper to taste
- 2 beef filet steaks
- 2 tbsp avocado oil
- salt
- 150 grams butter, soft
- 1 tbsp dried parsley
- 1/2 tsp curry powder
- 1/2 tsp dried garlic powder
- 1/4 tsp salt
- 1/4 tsp dried majoram
- 1/4 tsp paprika powder
- 1/4 tsp dried dill
- 1/8 tsp dried thyme
- 1/8 tsp dried rosemary
- 1/8 tsp white pepper
Instructions
- Preheat the oven to 200°C / 400°F.
- Prepare the Café de Paris butter by mixing the softened butter with all the listed spices. Stir well and set aside at room temperature.
- Brush the corn cobs with about a teaspoon of the prepared butter each, place them on a baking sheet, and roast in the preheated oven for about 20–30 minutes until golden brown and fragrant.
- Meanwhile cut the tomatoes and avocado into chunks, and slice the romaine lettuce and red onion into thin strips. Toss everything together in a large salad bowl.
- In a tall container, blend olive oil, white wine vinegar, fresh basil, salt, garlic cloves, jalapeños, and passionfruit purée using an immersion blender. Set aside.
- Heat a large pan with avocado oil and sear the steaks on all sides over high heat. Reduce the heat and add a generous tablespoon of Café de Paris butter to the pan. Continuously spoon the melted butter over the steak to keep it juicy. Once the desired doneness is reached, remove the steak from the pan and let it rest for a few minutes.
- Drizzle the dressing over the salad and toss well. Slice the steak into thin strips and arrange it on top.
- Either place the salad in the center of the table with the roasted corn on the side or serve it individually on plates.
- Cook Time: 40 min
