Charred Beef Steak with Potato Wedges, Grilled Cabbage, Leek, Creamy Horseradish Sauce

Headnote

This is a composed plate built on contrast: the deep savor of beef, the sweetness drawn from cabbage and leek, the firmness of a properly roasted potato wedge, and the cool force of horseradish in cream. Each element is treated simply, but with enough precision to preserve its own character. The result should feel grounded, clean, and complete.

Recipe essentials

Dish category: Main course

Cuisine or origin: Modern European

Course type: Savory plated entrée

Yield: 1 serving

Serving size: 560 g

Prep time: 15 minutes

Cook time: 25 minutes

Total time: 40 minutes

Difficulty: Moderate

Equipment

Heavy skillet or grill pan

Oven tray

Small saucepan

Mixing bowl

Tongs

Sharp knife

Cutting board

Spoon

Ingredients

Main components

Beef steak, 220 g

Potato, cut into wedges, 180 g

Green cabbage, cut into thick wedges, 90 g

Leek, trimmed and split lengthwise, 50 g

Sauce and finish

Mayonnaise, 35 g

Cream sauce, 40 g

Horseradish, finely grated or prepared, 15 g

Olive oil, 20 g

Method

1. Heat the oven to 220°C. Place the potato wedges on a tray with 10 g of the olive oil and turn them until evenly coated. Arrange them in a single layer and roast for 20 to 25 minutes, turning once halfway through, until deeply golden at the edges and tender within.

2. While the potatoes roast, mix the mayonnaise, cream sauce, and horseradish in a small bowl until smooth and fully combined. The sauce should be pale, glossy, and sharply scented. Hold it cold.

3. Season the beef steak lightly with salt if desired from the ingredient set already provided, then coat it with 5 g of the olive oil. Heat the skillet or grill pan over high heat until very hot. Sear the steak for 2 to 4 minutes per side, depending on thickness, until well browned outside and cooked to the desired internal doneness. Rest for 5 minutes before slicing; the meat should remain juicy and resilient.

4. In the same pan, add the cabbage and leek with the remaining 5 g of olive oil. Grill or sear them over medium-high heat for 4 to 6 minutes, turning as needed, until the cabbage is marked and just tender at the core, and the leek is softened with clear char along the cut surfaces.

5. Slice the steak across the grain into even pieces. The slices should be clean, with a moist center and a browned exterior. Keep the juices on the board and spoon them over the meat.

Plating and serving

Arrange the steak slightly off center. Set the potato wedges in a compact line beside it, then lean the grilled cabbage and leek together to give height and structure. Spoon the creamy horseradish sauce in a restrained pool or narrow sweep, keeping it distinct from the charred vegetables. The plate should read as balanced, warm, and deliberate.

Professional notes

The steak must rest long enough to relax the fibers; otherwise the juices will run when sliced. Keep the sauce cold so its sharpness remains clean against the heat of the meat and vegetables. The cabbage and leek should show char without collapsing into softness.