Beef steak with liver, pancetta, and Brussels sprouts puree

Name: Beef steak with liver, pancetta, and Brussels sprouts puree - Anamaria O.
Ingredients: For potatoes: 400 grams potatoes 250 grams Brussels sprouts a little milk For steak: 150 grams steak 100 grams veal liver 1/2 tablespoon English mustard olive oil 2 strips pancetta 3 sprigs fresh thym

Jamie Oliver - Beef steak with liver, pancetta, and Brussels sprouts puree by Anamaria O. - Recipia

Beef steak with liver, pancetta, and Brussels sprouts puree Preparing the perfect beef steak is an art, but when you add delicate liver, crispy pancetta, and creamy Brussels sprouts puree, you transform an ordinary meal into an unforgettable culinary experience. This recipe is not only delicious but also a wonderful combination of textures and flavors. Each bite will take you on a culinary journey, and making it will become an unforgettable pleasure. Total preparation time: 1 hour Preparation time: 30 minutes Cooking time: 30 minutes Number of servings: 2-4 servings, depending on appetite Ingredients: *For the Brussels sprouts puree:* - 400 grams potatoes, peeled and diced - 250 grams Brussels sprouts, halved - Milk, as needed - Salt and pepper, to taste *For the steak and liver:* - 150 grams beef steak (choose a high-quality cut, such as ribeye or sirloin) - 100 grams beef liver, cleaned - 1/2 tablespoon English mustard - Olive oil, for frying - 2 strips pancetta, sliced thinly - 3 sprigs fresh thyme *For the sauce:* - 1 red onion, julienned - 1 sprig fresh rosemary - 1/2 tablespoon flour - 1/2 tablespoon blueberry jam - 1/2 tablespoon Worcestershire sauce - 1 tablespoon beer (ale) - 1/2 chicken stock cube - 150 ml hot water - Salt and pepper, to taste Recipe history: This recipe is inspired by culinary traditions that celebrate the combination of meat and vegetables, bringing together simple yet flavorful ingredients. Beef steak, consumed for centuries, has always been a symbol of festive meals, and the addition of liver and pancetta adds a sophisticated touch. The Brussels sprouts puree offers a fresh and healthy note, balancing the richness of the meat. Step-by-step preparation: 1. Preparing the potatoes and Brussels sprouts: Start by placing the potatoes and Brussels sprouts in a pot of salted water. Cover the pot with a lid and boil over medium heat for about 15-20 minutes, until the potatoes become tender. Make sure the vegetables cook evenly, stirring occasionally. 2. Seasoning the meat: While the vegetables are boiling, prepare the steak and liver. Rub the steak and liver with English mustard, then sprinkle salt and pepper on both sides. This simple marinade will enhance the flavors and provide a delicious crust during cooking. 3. Frying the steak: Heat a non-stick pan over high heat and add a splash of olive oil. Place the steak in the pan and fry for 3-4 minutes on each side, carefully turning it to achieve an even crust. Remove the steak from the pan and let it rest on a plate. 4. Preparing the sauce: In the same pan, add a little olive oil if necessary, and chop the onion julienne. Sauté the onion over medium heat, stirring frequently, until it becomes translucent. Add the rosemary leaves and continue to sauté for a few minutes. 5. Making the sauce: Sprinkle flour over the onion and mix well. Add the blueberry jam, Worcestershire sauce, beer, stock cube, and hot water. Season with salt and pepper, then let the sauce simmer over low heat for about 5-10 minutes until it thickens. 6. Cooking the pancetta and liver: In the same pan, add the slices of pancetta. Cook for 2-3 minutes until crispy. Add the liver and thyme sprigs. Fry the liver for one minute on each side until tender. Be careful not to overcook it, as it can become dry. 7. Preparing the puree: Once the potatoes and Brussels sprouts have boiled, drain them well. Add milk, salt, and pepper, then mash them with a potato masher or mixer until you achieve a creamy texture. 8. Assembling the dish: Slice the steak into thin strips. Serve the Brussels sprouts puree on a plate, add the strips of steak and liver, then pour the sauce over the top. Garnish with fresh thyme and savor every bite. Serving suggestion: I recommend serving this dish with a glass of red wine, which will perfectly complement the intense flavors of the meat and sauce. A simple green salad with lemon dressing can add a fresh contrast. Tips and variations: If you want a vegetarian version, you can replace the steak with a vegetable burger or marinated tofu. You can also experiment with other types of jam, such as peach or plum, to add a sweet and interesting note to the sauce. Frequently asked questions: - How do I know when the steak is cooked perfectly? Use a meat thermometer: 55-60°C for medium steak, 60-70°C for medium-well. - Can I use other types of meat? Of course! This recipe also works well with pork or chicken, just adjust the cooking times. - How can I store the sauce for later? The sauce can be stored in the fridge for 2-3 days in an airtight container. Reheat it over low heat before serving. Nutritional benefits: This recipe is rich in protein due to the meat and liver, which are excellent sources of iron and essential vitamins. Brussels sprouts add fiber and antioxidants, making this dish a healthy and balanced choice. In conclusion, preparing this beef steak with liver, pancetta, and Brussels sprouts puree will not only impress your guests but also provide a nourishing and satisfying meal. Don't forget to enjoy the cooking process and experiment with your favorite ingredients!

Beef steak with liver, pancetta, and Brussels sprouts puree

Tags

Categories