Recipe detail

Directions

Brush the planted steaks with a little oil and grill in the Retigo combi steamer at 180°C hot air for about 5 minutes. Then season with salt and pepper and place in the Holdomat at 80°C.

For the mashed potatoes, peel and quarter the potatoes and steam in a perforated insert in the Retigo combi steamer at full steam for about 30-35 minutes until soft.

Heat the vegan milk, cream and butter, add the spices.

Roughly mash the potatoes in a pot and stir in the warm liquid. Season everything again and keep warm.

Cook the wild broccoli in the Retigo combi steamer at full steam in the perforated insert for about 3 minutes. Then toss in liquid vegan butter and season with salt and nutmeg.

For the red wine jus, roughly dice the vegetables and roast them very well in a shallow pan with the oil. Now add the tomato paste and sugar and roast them while stirring constantly. Be careful not to let it burn!!! When everything is nice and dark, deglaze with some of the red wine and loosen the drippings from the bottom of the pan. Reduce the red wine until the drippings start to form again. Repeat this process 4-5 times. Now top up the roasting mixture with vegetable stock, add spices and let everything simmer gently for about 2 hours.
Strain the jus through a fine sieve or cloth, season with soy sauce (for saltiness) and thicken with a little cornstarch if necessary.
Put the mashed potatoes on a plate, add the planted steak and wild broccoli and drizzle everything with the red wine jus. Garnish with colorful cress and cherry tomatoes.