Beet steak with pointed cabbage, black garlic and Westmoreland sauce

Name: Beet steak with pointed cabbage, black garlic and Westmoreland sauce
Ingredients: 30 g Olive oil; 20 g Butter; 5 units.items Red beet Dry-aged; Salt & pepper; 0.75 Red wine; 0.75 Red port; 0.5 Malaga; 2.5 Knorr Professional Demi Glace Authentic; 12 g Soy sauce; 12 g Knorr Professional Intense Roast Umami; 25 g black garlic puree; 60 g Piccalilly; 110 g Hellmann's Vegan mayonnaise; 140 g Kale (finely chopped); 2 units.items Small pointed cabbage; 30 g Butter; 250 g Oyster mushrooms; 10 units.items Crispy tuiles; 10 g Knorr Professional Intense Roast Umami; 2 g Beet powder

Flavourful beet steak, perfectly roasted for a firm bite, served with lightly caramelised pointed cabbage and black garlic.Finished with a rich Westmoreland sauce that gives the dish a powerful and refined touch. Ideal as a plant-based main course. Recipe for 10 people.

Ingredients

30gOlive oil

20gButter

5units.itemsRed beet Dry-aged

Salt & pepper

0.75Red wine

0.75Red port

0.5Malaga

2.5Knorr Professional Demi Glace Authentic

12gKnorr Professional Intense Roast Umami

60gPiccalilly

12gSoy sauce

25gblack garlic puree

110gHellmann's Vegan mayonnaise

140gKale (finely chopped)

2units.itemsSmall pointed cabbage

30gButter

250gOyster mushrooms

10units.itemsCrispy tuiles

10gKnorr Professional Intense Roast Umami

2gBeet powder

Preparation

Season the beets with salt and pepper and fry them in olive oil and a knob of butter.

Bring the red wine together with the Port and Malaga to a boil.
Reduce the mixture to 1/3.
Add the demi glace and roast umami and reduce to taste.
Remove the sauce from the heat and add the piccalilly.
Let the piccalilly infuse for about 15 minutes and strain the sauce.

Mix the garlic purée with the soy sauce and the vegan mayo.

Dry 40 grams of the kale in the microwave at 700 watts.
Rub the dried kale through a fine sieve.
Fry the rest of the sliced kale crispy in some oil.

Clean the cabbage and set aside 10 nice leaves.
Blanch the leaves briefly in salted water.
Carefully cut away the veins and cut them out with a large round cutter of approx. 14 cm.
Cut the rest of the cabbage into julienne strips.
Sauté the julienne in some butter and season with salt &