''Minot Steak' with shallot confit alongside roasted broccoli and cauliflower

Ingredients: 

Minut steak -

Entrecote steak sliced ​​into thin slices 1-2 mm thick

• Season with a little coarse salt and ground pepper.

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• Grill in a hot griddle/striped pan for about 10 seconds on each side.

For broccoli and cauliflower (200 grams): 

• Season with olive oil, coarse salt and ground black pepper.

• Bake at 200 degrees for about fifteen minutes in a covered pan.

• Remove the cover and bake for a few more minutes to brown.

For the shallot confit:

• Place 10-15 peeled shallots in a small pan.

• Cover with olive oil

• Add a little thyme

• Cover and bake at 180 degrees for about half an hour.

• Add a little ground pepper and cilantro and mix.

To assemble the dish:

• Place the 'steak mince' folded on top of each other on a serving plate, sprinkle with the shallots, you can garnish with a little thyme.

• Arrange some broccoli and cauliflower next to the steak mince.

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