John Myers
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Beef Minute Steak, Coarse Potatoes and Warm Romaine Salad
The perfect beef minute steak, coarse potatoes and warm romaine salad recipe with a picture and simple step-by-step instructions.
The meat from the butcher
- 6 piece Beef steak thinly sliced
- 3 tablespoon Wild garlic pesto from my KB
- 6 Discs Camembert with truffles
- Salt
- Pepper
The coarse potatoes
- 4 piece Potatoes big
- Coarse salt
Romana salad
- 2 piece Romaine lettuce hearts
- 125 Milliliters Beef broth
- 2 tablespoon Truffle gouda
- Salt
- Pepper
- 1 teaspoon Food starch
- 1 tablespoon Butter
The preparation
- Preheat the oven to 200 ° C top / bottom heat.
The roulades
- Hold the minute steaks briefly under water, pat dry, place them on the worktop, spread them a little with your fingers, season with salt, pepper, apply the pesto, cover each with a piece of camembert and roll up. Provide with roulade needles. Put on hold.
The coarse potatoes. . .
- 3 … . peel, cut into thick strips, wash, pat dry, spread on baking paper and put in the oven. Middle rail. A medium brown complexion is sufficient. The potatoes should be done. Season with coarse salt.
The romaine salad
- Cut the lettuce hearts in half. Of course, the salad heart enjoyed a little bath. Salt, pepper and put in a coated pan with butter.
- Let simmer over medium heat. Just before serving, pour in the broth, melt the cheese in it, thicken with starch if necessary. Taste, keep warm.
- The minute steaks are called minute steaks because the roasting time is only minutes. :)) I give the rolls 3 minutes.
- Spread on preheated plates. I wish a good appetite”.
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