Fennel And Sumac-Crusted Rib-Eye With Romesco And Grilled Baby Cabbage
Fennel And Sumac-Crusted Rib-Eye With Romesco And Grilled Baby Cabbage
Ed Halmagyicooperated brands
Perfection Fresh
TEFAL
Angus Reserve
Full Recipe In details
Ingredients
- 2 tsp fennel seeds
- 2 tsp ground sumac
- 4 x 400g Angus Reserve OP rib eye cutlets
- Sea salt flakes and freshly-ground black pepper
- 1 cup extra virgin olive oil
- 1 cup toasted hazelnuts, skinned
- 2 slices day-old sourdough bread, crusts removed
- 6 cloves garlic
- 2 tsp smoked paprika
- 1 tsp ground cumin
- finely-grated zest and juice of 2 lemons
- 1 head Bambino® Sweet Baby Cabbage
Methods
- Toast the fennel seeds lightly in a pan set over a moderate heat until they begin to smoke. Transfer to a mortar and pound to crack. Mix with the sumac and rub onto the rib eye cutlets, then season generously with salt and pepper.
- Drizzle the steaks with 2 Tbsp extra virgin olive oil, then cook on a hot barbecue for 12 minutes, turning regularly, until medium-rare. Set aside to rest.
- Meanwhile, combine the hazelnuts, bread, garlic, paprika, cumin, zest, juice and ½ cup oil in a food processor and pulse until a coarse paste forms. Season generously with salt and pepper. If the mixture is too thick, add water, not additional oil.
- Rub the Bambino Baby Cabbage pieces with the remaining oil and a little salt, then cook on the hot grill for 5 minutes, until lightly blackened. Serve with the Romesco and rib eye cutlets.
- Preheat oven or air fryer at 190°C.
- Roll out puff pastry on counter and cut into triangles. Place 1 tablespoon of the curry filling and fold over. Use a fork to seal the pastry completely.
- Lightly brush the pastry with egg wash.
- Place pastry in the oven and bake for 20 minutes or until golden brown.
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