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Beef steak, white cabbage and leeks

Beef steak, white cabbage and leeks >

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Beef steak, white cabbage and leeks

Difficulty
medium
Preparation
180'
Cooking
120'+5'+35'+20'
Doses
4 people

Ingredients for 4 people

1 piece of beef steak of about 1 kg
300 g of white cabbage
20 g of caraway seeds
2 dl white wine
1 dl of extra virgin olive oil
2 leeks
1 knob of butter
Salt

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All the recipes have been prepared with CB professional cooking equipments.

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Product used for this recipe

LEONARDO 550/6 - 14100727

CHEF 505 - 14100749

MINI LEO 340/3 - 14100861

PLEXI-60 - 14100485

STA 70 - 14100362

Times

120' - SOFT COOKING 1
5' - GRILL
35' - SOFT COOKING 2
20' - FAST COOKING

In the glass

Langhe Nebbiolo, Giuseppe Fenocchio, Piemonte

Tasty and hearty entrecôte. A pleasant contrast between sweet leeks and sapid cabbage.

Preparation

Salt and pepper the beef steak, place it in a static position roasting spit and cook in the SOFT 1 mode for 120 minutes. Finish browning with five minutes in the GRILL mode and cool.

Salt the leeks and wrap them in thermal paper with a knob of butter and cook for 35 minutes using a convex cage with a flat lid in the SOFT 2 mode. Keep the braised leeks warm.

Thinly slice the cabbage, then close it in a packet of thermal paper together with wine, oil, cumin and salt: put the packet in a convex cage with a flat cover and cook in the FAST mode for 20 minutes. Keep this warm too.

Cut the steak into thick slices about 3 cm and warm them quickly on the grill. Serve with the cabbage and leeks, decorating the dish with a little mustard.

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