Pork flank steak, cabbage gratin with maille grain mustard cream and old cheddar.
Pork flank steak simply pan seared, cauliflower and broccoli gratin cooked in cream with Maille grain mustard, topped with old cheddar.
IngredientsRecipe for 4 persons
For the pork flank steak
Pork flank steak
For the gratin
Maille grain mustard
- 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.
The Maille brand is offering a lot of mustard choices, so don't have any hesitations switching for another one on this recipe