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PJ KABOS Recipe: Cooking with High-Phenolic Olive Oil—A Healthy Steak, Sauce and Broccoli Dinner


High-phenolic extra virgin olive oil can be used in cooking
Preparing the steak with PJ KABOS High-Phenolic Olive Oil for searing in a pan or over a grill

Indulge your senses in a healthy, high-phenolic recipe crafted simply by this exquisite PJ KABOS high-phenolic olive oil. This green-gold elixir of flavor infuses its bold and captivating essence into every facet of this meal—from the succulent steaks to the velvety shallot cream sauce and the vibrant broccoli.


Allow the robust notes of PJ KABOS High-Phenolic Olive Oil to tantalize your palate, creating a harmonious dance of flavors that will leave you craving for more.


Our secret weapon? The exceptional smoke point of this masterly-produced oil, ensuring that each steak is flawlessly seared to perfection, locking in juices and creating that coveted crust that every connoisseur desires. This is a meal to be enjoyed year round either gathered around a spring/summer barbeque or in a cozy kitchen on a chilly autumn/winter day.


Video Recipe: How to Prepare a Healthy, High-Phenolic Extra Virgin Olive Oil Steak Dinner (with Shallot Cream Sauce and Broccoli)



Here at PJ KABOS, this recipe is truly one of our favorites. We invite you to share in the comfort of this simple, yet incredibly hardy and healthy meal with us, and who knows, perhaps it will become one that you will choose to make over and over again too.


How to serve steak with a cream sauce.
One way to serve the steak is to make a bed of the shallot cream sauce and to place the seared or grilled steak upon it. The alternative way is as show in the video, to pour the sauce over the steak.

PJ KABOS Healthy High-Phenolic Recipe:

Steak with Shallot Cream Sauce and Blanched Broccoli

Ingredients

  • 2 beef steaks

  • PJ KABOS Family Reserve Organic - Robust 4 tbsp

  • 30 gr (2 tbsp) butter

  • 250 gr (1 cup) shallots chopped

  • 1 tbsp peppercorns, crushed

  • salt to taste

  • 50 gr (3 tbsp) rum

  • 150 gr (½ cup) cream

  • PJ KABOS Truffle Oil (optional)

  • 1 broccoli, head

Preparation

Prior to cooking: Remove the two steaks from the refrigerator and bring to room temperature. Pat dry with paper towels. Drizzle PJ KABOS Robust olive oil generously on both sides of the steaks. Apply salt and pepper to taste.


For the Shallot Cream Sauce: Over medium-low heat, melt the butter and 2 tablespoons of PJ KABOS Robust olive oil in a large sauté pan. Add the shallots, seasoning them with salt and crushed peppercorns; sauté for one minute. When browned (around 5-7 minutes), incorporate 3 tablespoons of high-quality Rum and allow it to evaporate. Finally, add the cream and let it simmer uncovered for 2-3 minutes. For additional flavor, consider mixing in PJ KABOS truffle oil. Using a blender, mix until the sauce becomes a smooth consistency.


Seared Filet: Heat a pan to high temperature, adding enough PJ KABOS oil to coat the bottom of the pan (Note: a grill may be used). Just as the pan starts emitting smoke, place the steaks on it and refrain from moving them. Sear the steaks for 2-3 minutes, then flip and sear the opposite side for an additional 2-3 minutes. Sear the steak’s edges for about 1 minute; remove and transfer to a plate and allow to rest covered with foil for 7 minutes before slicing.


Blanched Broccoli: Boil the broccoli in boiling water for 2 to 3 minutes, then refresh it in cold water to preserve flavor, color and texture. Before serving, season with pepper and a drizzle of PJ KABOS’ Family Reserve Organic Extra Virgin Olive Oil – Robust (the black bottle shown).

Place the sliced steak on serving plates; make a bed of the shallot peppercorn cream sauce for the steak (or cover on top) and serve with broccoli.


Kali Orexi! – Good Appetite!






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