Ingredients

1 pack Certified Angus Beef Ribeye Steak
1/2 pack plain mashed potatoes
150 g broccoli florets
2 tbsp olive oil
1/2 tablespoon butter
1 tbsp heavy cream
Salt and pepper to taste
Garlic powder

For the gravy:
1/2 cup beef broth
1/2 tbsp butter
1/2 tbsp natural almond meal
Salt and pepper

DirectionsRub the ribeye steak with salt and pepper.
Heat olive oil in a pan and sear steak for 3-5 minutes (depending on your preferred doneness).
Let sit for a few minutes before slicing.

Put mashed potatoes in a covered pan and cook over low heat.
Stir occasionally until thoroughly heated.
Add butter, heavy cream, and any seasoning you may like.

Steam the broccoli until tender.
Heat another tablespoon of olive oil over medium heat.
Sauté the steamed broccoli with garlic powder, salt, and pepper for a few minutes.
Prepare the gravy, melt butter in a pan over medium heat.
Add the almond flour and whisk continuously for a couple of minutes until it’s light brown.
Whisk in the beef broth gradually.
Simmer until thick.
Season with salt and pepper.
Arrange the dishes on a plate.
Place the mashed potatoes as the base.

Looking for a hearty and savory dish that’s perfect for lunch, dinner, or brunch? This Broccoli and Smoked Ham Clafoutis is a creamy, flavorful bake that combines tender broccoli, smoky ham, and a delicate egg and crème fraîche custard. Easy to prepare and full of flavor, this French-inspired recipe is ideal for busy weeknights or a leisurely weekend meal. Serve it lukewarm or cooled for a satisfying dish everyone will love.

With simple ingredients like eggs, ham, broccoli, onion, and tarragon, this savory clafoutis is not only comforting but also versatile. You can tweak it with your favorite herbs or vegetables, making it a quick and elegant option for any table.

Expand your repertoire with this delicious and hearty dish—a pleasant meal for lunch or dinner.

Ingredients

2 eggs
50 g Farmers Ham Slices, diced
200 g Broccoli Flowers
10 g cornstarch
75 ml Skimmed milk
3 tbsp crème fraîche
1/2 Onion
1 tbsp chopped Tarragon
Salt and pepper

Directions

Preheat the oven to 180 ºC.
Beat the eggs into an omelet, adding the cornstarch slowly, the milk and the cream.
Add the diced ham then mix.
Season with salt and pepper.
In a non-stick pan, brown the onion then add the broccoli flowers.
Add a bit of water and cook for 10 minutes, stirring occasionally.
Pour the egg mixture into a ramekin or an ovenproof casserole dish, then distribute the broccoli flowers.
Bake for 20 minutes.
Serve lukewarm or well cooled according to your preference.
Enjoy!