Preview

Pork flank steak, cabbage gratin with maille grain mustard cream and old cheddar.

MAINS, Pork

Pork flank steak simply pan seared, cauliflower and broccoli gratin cooked in cream with Maille grain mustard, topped with old cheddar.

Note The Maille brand is offering a lot of mustard choices, so don't have any hesitations switching for another one on this recipe

Ingredients

Recipe for 4 persons

For the pork flank steak

4 Unit(s)

Pork flank steak

6 Sprig(s)

Parsley

For the gratin

1 Unit(s)

Broccoli

0.50 Unit(s)

Cauliflower

150 Ml

Maille grain mustard

300 Ml

Cream 35%

100 Gr

Old cheddar

Preparation time: 30 min

For the preparations
Chop 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 steaks
Season 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 gratin
In 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 plating
Put 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.