Onglet with Quinoa and Cucumber

©Constantin Fischer

This tender steak is served with a fresh cucumber and quinoa salad.

Constantin Fischer

For the steak:

Ingredients (4 servings)
1		large cucumber
1	tablespoon(s)	honey mustard
250	g	Greek yoghurt
		pink pepper
		blue cornflower petals, dried
		salt
		chervil

For the steak, preheat the oven to 100°C. Place an oven rack on the middle rack and place a drainer underneath it. Fry the meat twice on both sides in a pan with a little coconut oil. Remove the meat from the pan and place on the rack to cook in the oven for 1 hour.
Peel the cucumber, cut in half and remove the seeds with a small spoon. Then cut the cucumber into approx. 1 cm thick pieces. Cook the cucumber in salted water for approx. 2 minutes to blanch and then place immediately into ice water.
Pour the cucumber into a colander over a bowl and shake off excess water. Retain the water for the quinoa. Place the cucumber in a bowl with the mustard, yoghurt, pink pepper, cornflower and a little salt and mix well, then leave to one side.
Boil the Quinoa for approx. 10 minutes in cucumber-salted water until cooked through and drain in a colander. Cut the lime into thin slices and quarter them.
Put the quinoa, lime pieces, curry powder to taste and some salt and pepper in a bowl. Cut the mint leaves into thin strips and add to the quinoa in the bowl with a little olive oil, mix well. Arrange on a flat plate (see photo), garnish with some fresh chervil and mint.