Tuesday, 3 May 2016
Season the steak with salt and pepper and rub in with a little oil. Leave covered until it comes up to room temperature.
Top and tail the pobs and remove any black spots etc. an cook in slightly salted boiling water until they are tender.
Cook the steak and leave to rest covered in foil. De-glaze the pan with cider burning off the alcohol. Add a knob of butter and reduce to a sauce.
Blitz the cooked pods with a little of the cooking liquor in a blender and pass through a fine sieve back into the sauce pan. Add a knob of butter and some chopped parsley and return to the heat to cook off any excess liquid.
Add any resting juices back to the sauce and serve the steak with the sauce puree and broad beans.
Peel core and finely slice the pear and roll in lemon juice.
Finely slice the fennel and do the same.
Quarter the radishes and finely chop the dill and put all the ingredients in a bowl with the lemon juice season with salt and pepper and dress with olive oil.