Steak & scallops with a pink Cava sauce
- Knorr Beef stock cube
- 6tsp light olive oil
- 2 Extra Special 28 Day Matured Beef Rump Steaks
- 18 Fishmonger’s Selection Queen Scallops, defrosted
- red onion, finely diced
- 1 bay leaf
- 300ml pink Cava
- 15g butter
- Salad cress, to garnish
Mash the stock cube with 2tsp of the oil and ￼ tsp black pepper. Rub into the steak and store, covered, in the fridge for at least 2 hrs. Remove from the fridge 30 mins before cooking.
Heat 2tsp of the oil in a frying pan. Cook the steaks for 3 mins on each side for rare, or 4-5 mins for medium. Remove from the pan and rest, covered with foil.
Meanwhile, cook the scallops in the pan juices for 1 min 30 secs on each side, until golden around the edges. Remove and set aside with the steaks.
Heat 2tsp of the oil in the pan and cook the onion over a low heat for 5 mins until softened. Add the bay leaf and pour in the Cava. Simmer until halved in volume. Remove the bay leaf and stir in the butter.
Serve the steak and scallops with the garlic & herb pasta (recipe, right). Pour over the pink Cava sauce and garnish with salad cress.