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Redefine Meat steak with pistachio crumble

A juicy, plant-based steak from Redefine Meat, finished with a crunchy pistachio crumble for a refined taste and texture.

The nutty pistachio perfectly complements the rich flavor of the steak and makes this dish a real eye-catcher on any menu. Ideal to serve with roasted vegetables or a fresh salad for a complete plant-based meal.


Tip: fry the peels at 180 degrees and let them drain on a piece of kitchen paper. Then use them to garnish the dish.

Ingredients

100gRedefine Meat beef bavette
100gMixture of pistachios and rosemary

70gPistachios (finely chopped)
15gRosemary leaves
15gNutritional yeast

Salt
400gCeleriac
1lSoy milk

Honey
8Medium parsnips
Rosemary

Preparation

  1. Sear the bavette until it reaches an internal temperature of 62°C (in the center of the bavette).
  2. Add a little water to the pan and let it evaporate. This will soften the crust of the bavette.
  3. Spread some celeriac puree on one side of the bavette and then dip it in the pistachio and rosemary mixture.

  1. Finely chop the rosemary leaves.
  2. Mix the rosemary with the yeast and the finely chopped pistachios.

  1. Wash the celeriac and cut it into large pieces, without peeling it.
  2. Put the pieces in a pan and add the soy milk and some salt. Add water if the celeriac is not completely covered.
  3. Cook the celeriac until it is completely tender.
  4. Blend the celeriac in a food processor, adding the cooking liquid little by little until a smooth mixture forms.
  5. Pass the mixture through a fine sieve and set aside.

  1. Peel the parsnips and save the peels for later.
  2. Cut the parsnips in half to separate the thickest part from the thinner part.
  3. Cut the thicker part into 8 pieces.
  4. Place the parsnip pieces on a baking tray and drizzle with some neutral oil, honey, and rosemary.
  5. Bake the parsnip at 180 degrees until the outside is crispy and the inside is soft.