Blackberry-glazed beef steak, rich blackberry-black pepper jus, roasted mushrooms and hazelnuts

A pan-seared beef steak, glazed with a glossy blackberry, balsamic, and cracked black pepper jus. Whole pan-roasted blackberries caramelize alongside the mushrooms; toasted hazelnuts provide crunch. The beef-blackberry pairing is the centerpiece of the dish: fruity, tangy, and deep.

Ingredients

  • 4 pieces beef steaks (rump or hanger)
  • 300 g fresh blackberries
  • 300 g whole white button mushrooms
  • 3 pieces shallots
  • 20 cl veal stock
  • 2 tbsp balsamic vinegar
  • 1 tbsp granulated sugar
  • 1 tsp black peppercorns
  • 60 g unsalted butter
  • 2 tbsp neutral oil
  • 4 sprigs fresh thyme
  • 50 g whole shelled hazelnuts
  • 1 bunch watercress
  • to taste fleur de sel

Method

  1. Take the meat out of the refrigerator in advance and salt it on both sides. Coarsely crush the black pepper in a mortar or under a saucepan.
  2. Dry-toast the hazelnuts in a skillet until they smell toasted, then coarsely chop them and set aside.
  3. In a small saucepan, melt the sugar dry until it becomes a blonde caramel, deglaze with the balsamic vinegar.
  4. Add half of the blackberries and the crushed pepper, mash the fruit with a spoon, then pour in the veal stock (see prepared component).
  5. Let reduce over medium heat until a glossy sauce that coats the back of a spoon is obtained, pass through a fine-mesh chinois pressing well, keep warm.
  6. Sauté the mushrooms over high heat with half of the butter, add the sliced shallots and thyme at the end of cooking, salt, keep warm.
  7. In the same very hot skillet with the oil, sear the beef steaks over high heat, about two to three minutes per side for rare, basting with the remaining butter.
  8. Remove the meat and let it rest on a wire rack. In the still-hot skillet, toss in the remaining blackberries and roll them for a minute to glaze them in the pan juices.
  9. Mount the blackberry jus with a final piece of cold butter to make it shine, taste and adjust the salt.
  10. Plate: a base of mushrooms, the sliced or whole beef steak on top, the blackberry jus draped around, the glazed blackberries and a few raw blackberries, the chopped hazelnuts, the watercress, and the fleur de sel.

Nutrition

Per serving

Energy
337.1 kcal
Protein
5.73 g
Carbohydrate
18.55 g
Fat
28.19 g
Fibre
5.54 g
Calcium
108.73 mg
Iron
2.14 mg
Magnesium
73.26 mg
Indicative, non-medical nutrition estimate; values depend on brands, actual weights, and whether ingredients are raw or cooked.