Beef Medallions with Champagne Sauce, Emmentaler Flan and Pomegranate-Nut Topping

Preheat the oven to 160 degrees. Cut the broccoli into pieces and cook for about 5 minutes, then drain and chop. Finely grate the Emmentaler AOP cheese. Mix the Emmentaler AOP, eggs, egg yolk, cream and broccoli and season with the nutmeg, salt and pepper. Grease well a small soufflé mould with the butter. Pour in the mixture, cover with foil and place in an ovenproof dish. Fill this with boiling water until the soufflé mould is two-thirds deep in water. Place in the preheated oven (160 degrees) and bake for approx. 45 minutes.

Preheat the oven to 70 degrees, season the medallions with a sprinkling of fleur de sel and pepper. Heat the clarified butter in a non-stick frying pan and fry the medallions on both sides to the desired degree (rare: 4 – 6 minutes; medium rare: 6 – 8 minutes; medium: 10 – 12 minutes).

Place the medallions on a baking tray and allow to rest in the oven approx. 10 minutes.

Sauté the chopped shallot in warm butter, add the beef stock and champagne and slow-cook until the liquid is reduced to approx. 1 dl. Sieve this 1 dl into a small saucepan. Beat the cream and Maizena together until smooth and stiff. Heat the 1 dl of reduced liquid and carefully mix in the beaten cream. Briefly reheat the mixture and season to taste.

Cut the pomegranate in half and place the cut side upside-down on a small dish. Beat the outer shell with a wooden spoon so that the pomegranate kernels fall out onto the dish. Turn out the flan onto a serving dish, arrange the sauce and meat on a platter, sprinkle with nuts and pomegranate kernels and serve immediately.