serves
4
prep
5 minutes
cook
20 minutes
difficulty
Mid
serves
4
people
preparation
5
minutes
cooking
20
minutes
difficulty
Mid
level
Ingredients
- 600 g flat-iron steak
- salt and black pepper
- 50 ml grapeseed oil
- 2 cups (500 ml) veal stock
- 1 garlic clove, minced
- 2 g native pepper, ground
- 20 g Dijon mustard
- 20 ml mushroom soy sauce
- 200 ml thin cream
- 1 bunch chives, finely sliced
- 20 g Lilliput capers, washed and drained (see note)
Resting time: 5 minutes
Marinating time: 6 hours - overnight
Instructions
- Season the steak well with salt, then place on a tray and refrigerate for 6 hours or overnight is ideal.
- When ready to cook, preheat the oven to 50-60˚C to keep the steak warm after cooking. Place a cast-iron pan over high heat. When hot and smoking, place the steak in the pan and cook, flipping constantly, for 8 minutes. Transfer the steak to a tray, cover with foil and rest in the oven.
- Return the cast-iron pan to the heat and add the veal stock, garlic, native pepper, Dijon mustard, mushroom soy sauce and cream. Bring to a simmer and cook for 5 minutes.
- Remove the steak from the oven and thinly slice. Stir through the chives and capers to the pepper sauce. Taste for seasoning and adjust if necessary.
- Divide the steak between plates and spoon over the pepper sauce. Serve immediately.
Note
•Lilliput capers are extra small-sized capers, you could substitute roughly chopped regular capers.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
