Lavender Steak, French Fried Leeks, and Nutella Pot de Creme

The perfect combo meal to enjoy together or separately. What to do afterwards? How about a long fireside chat with friends while sipping on a delicious Nutella Pot de Crème….

Lavender Steak

2 .2 kg filets of beef

2 tablespoons of black peppercorns

1 pinch-½ tablespoon of dried edible lavender blossoms

Salt

1 tablespoon of olive oil

1 teaspoon of butter

*Lavender is strong, and its potency is a matter of personal preference. Use as much or little lavender as you feel comfortable—it will be flavorful in any amount.

Put the peppercorns into a plastic baggie and hit them repeatedly with the back of a pan to crush them roughly.

In a bowl, mix the lavender and crushed peppercorns.
Season the filets with salt, and press them into the lavender-peppercorn mixture so that the blossoms and pepper crust both sides of the meat.
Heat the olive oil and butter together in a small sauté pan over medium high heat. When the oil is very hot, gently place the meat into the pan. Cook for 5-6 minutes per side for medium. Let the meat rest before cutting into it!

French Fried Leeks

The whites of 2 leeks, cut into long, thin strips

2 tablespoons of all-purpose flour

Salt

Vegetable oil for frying

Fill a deep pan halfway with vegetable oil, and heat on medium high to 325 degrees, or until a pilot leek bubbles and fries in the oil without burning.
Toss the ribbons of leek with the flour and dust off any excess.
Fry the leeks until crisp and just golden—about 4 minutes.
Remove to paper towels to drain, and crown immediately with a touch of salt.

Nutella Pot de Crème

1 cup of heavy cream

160 grams of dark chocolate

¼ cup of Nutella

1 egg yolk

1 scant teaspoon of granulated sugar

Heat the cream until it is just scalded.
Put the sugar, chocolate, and Nutella in the blender, then add the hot cream.
Careful of the steam, blend the ingredients together on low.
Once the ingredients are combined, add in the egg yolk with the blender still running, and let blend for about 20 more seconds.
Pour the mixture into little ramekins or egg cups, cover with plastic wrap, and refrigerate for 4 hours, or overnight.

Serve with a large tuft of fresh whipped cream over the top.

French Recipes contributed by Kerry Saretsky founder of French Revolution.

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