🍽️ Steak with Spiced Crust and Corn Mousse

Name: Steak with Spiced Crust and Corn Mousse
Total time: 30 min
Yield: 4 servings
Ingredients: 75 g large onions (1 large onion); 3 garlic cloves; 200 g red bell peppers (1 red bell pepper); 700 g fresh corn cobs (2 fresh corn cobs); 50 g butter (plus a little for the molds); salt; pepper; 125 ml milk (1.5% fat); 125 ml soy cream; 2 eggs; 100 g flour (plus a little for the molds); 1 pinch baking powder; 2 shallots; 1 tsp black peppercorns; 1 tsp fennel seeds; 1 tsp coriander seeds; 1 tsp paprika powder (medium hot); 4 entrecôte steaks (160 g each); 2 sprigs rosemary; 1 tbsp olive oil; 1 organic orange; 100 ml red wine or beef stock (glass); 50 ml port wine or beef stock (glass); 1 tbsp currant jelly; 1 tsp Dijon mustard

700 kcal · 30 min · 4 servings

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Ingredients

75 g large onions (1 large onion)
3 garlic cloves
200 g red bell peppers (1 red bell pepper)
700 g fresh corn cobs (2 fresh corn cobs)
50 g butter (plus a little for the molds)
salt
pepper
125 ml milk (1.5% fat)
125 ml soy cream
2 eggs
100 g flour (plus a little for the molds)
1 pinch baking powder
2 shallots
1 tsp black peppercorns
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp paprika powder (medium hot)
4 entrecôte steaks (160 g each)
2 sprigs rosemary
1 tbsp olive oil
1 organic orange
100 ml red wine or beef stock (glass)
50 ml port wine or beef stock (glass)
1 tbsp currant jelly
1 tsp Dijon mustard

Instructions

1. Peel the onion and one clove of garlic. Dice both finely.
2. Halve the bell pepper. Remove the core and wash it. Dice it finely as well.
3. Dry the vegetables. Cut the corn kernels off the cobs using a sharp knife.
4. Heat 25 grams of butter in a pan.
5. Add the onion, garlic, and pepper to the pan. Sauté them, turning occasionally, for about 3 minutes.
6. Add half of the corn kernels. Sauté everything for another 5 minutes.
7. Season the mixture with salt and pepper. Remove from heat and set aside.
8. Put the remaining corn, milk, and soy cream into a food processor. Puree until smooth.
9. Whisk the eggs into the corn mixture.
10. Mix flour and baking powder in a small bowl.
11. Stir the flour mixture into the batter.
12. Fold in the previously prepared pepper-corn mixture into the batter.
13. Finally, season the batter with salt and pepper.
14. Fill a casserole dish or a shallow baking dish with hot water. The depth should be about 2 cm.
15. Preheat the oven. Set it to 180 °C (electric), 160 °C (convection), or Gas Mark 2–3.
16. Grease four molds (each approx. 175 ml) with butter.
17. Dust the molds with a little flour so the batter does not stick.
18. Distribute the corn batter evenly among the molds.
19. Brush a piece of baking paper thinly with butter.
20. Place the molds into the water bath in the oven.
21. Cover the molds with the buttered baking paper.
22. Bake the corn puddings for about 45 minutes.
23. Turn off the oven. Open the door slightly and let the puddings rest in the oven for 10 minutes.
24. Crush the remaining garlic cloves in their skins using the flat side of a knife.
25. Peel the shallots. Chop them finely.
26. Coarsely crush peppercorns, fennel seeds, and coriander seeds in a mortar.
27. Mix the crushed spices with paprika powder.
28. Pat the steaks dry with kitchen paper.
29. Salt the steaks.
30. Coat the steaks in the spice mixture until fully covered.
31. Rinse the rosemary. Shake it dry.
32. Heat oil in a pan.
33. Fry the steaks over high heat for 3 to 4 minutes on each side.
34. Add the rosemary and crushed garlic cloves briefly to the pan to fry them along with the meat.
35. Remove the meat, rosemary, and garlic from the pan.
36. Place them on a large piece of aluminum foil.
37. Wrap the meat tightly.
38. Place the package in the still-hot oven to let the meat rest.
39. Remove the cooking fat from the pan.
40. Rinse the orange under hot water. Dry it.
41. Grate about 1 teaspoon of orange zest finely.
42. Squeeze the orange. Measure out 50 milliliters of juice.
43. Add the remaining butter to the pan.
44. Sauté the shallots in it for 2 to 3 minutes.
45. Deglaze with red wine and port wine.
46. Add the orange zest and juice.
47. Let the sauce reduce for 3 minutes.
48. Stir the currant jelly into the sauce.
49. Bring the sauce to a boil.
50. Season the sauce with salt and pepper.
51. Remove the pan from the heat.
52. Stir the mustard into the sauce.
53. Carefully turn out the corn puddings from the molds.
54. Serve the puddings with the steaks, vegetables, and sauce.

Nutrition per serving

kcal: 700
Protein: 59 g · Fett/Fat: 33 g · Carbs: 37 g