Garlic and rosemary steak with charred sprouting broccoli
Fillet steak is infused in a garlic and rosemary oil and served with smoky charred broccoli and black garlic purée.
Ingredients
For the steak
- 2 garlic cloves, sliced
- 1 rosemary sprig, needles picked and chopped
- 2 tbsp olive oil
- 2 x 200g/7oz fillet steak
For the black garlic purée
- 1 tbsp olive oil
- 1 garlic clove
- 200g/7oz chestnut mushrooms
- ½ black garlic bulb
- 200ml/7fl oz chicken stock
For the charred sprouting broccoli
- 6 spears purple sprouting broccoli
- 1 tbsp olive oil
- ½ bunch tarragon, chopped, plus 2 sprigs, leaves picked, to serve
- 100ml/3½fl oz double cream
Method
To cook the steak, place the garlic, rosemary and olive oil in a bowl, add the steak and marinate for at least 1 hour. Remove the steak from the marinade and cook on a hot griddle pan for 2–3 minutes on each side, depending on the size and thickness of the steak. Leave to rest whilst you prepare the rest of the dish, then cut into slices. Reserve the meat cooking juices.
To make the black garlic purée, heat the oil in a saucepan. Add the garlic and mushrooms and cook for 3–4 minutes. Add the black garlic and stock and bring to the boil. Once the mushrooms are cooked in the liquid, add the cream and blend to a purée.
To make the charred sprouting broccoli, heat a griddle pan. If the broccoli is tender, char it straight away on the hot griddle pan. If the broccoli is quite tough, blanch it in boiling water before charring. Dress the charred broccoli with the meat juices, olive oil and tarragon.
Spoon the black garlic purée onto a serving plate, add the steak slices and top with the sprouting broccoli. Garnish with the tarragon and serve.
