Pork flank steak, cabbage gratin with maille grain mustard cream and old cheddar.
IngredientsRecipe for 4 persons
For the pork flank steak
For the gratin
- Vegetable oil
- Salt and pepper
Preparation time: 30 min
- For the preparationsChop the parsley.Cut the cauliflower and the broccoli to pick the top of it.Shred the old cheddar.Mix the cream with the Maille grain mustard, and season it.
- For the pork flank steaksSeason the pork flank steaks on both sides.In a hot pan with vegetable oil, sear the steaks 2 minutes on each sides.Reserve it on a baking tray with a parchement paper.
- For the gratinIn a big pot of salty boilling water, blanche the cabbages for 10 minutes and strain it well.In 4 cassolettes dishes, split the cabbages, the cream with Maille grain mustard, and top it with the old cheddar.
- For the platingPut the flank steaks and the gratins in the oven, take the flank steak out of the oven after 7 minutes and let it seat for 3 minutes.In a plate, put the gratin in the middle, slice the flank, put it on the side of the gratin, and finish with the parsley on the meat.