John Myers
Neck Steak with Apple and Potato Mash and Fleur De Sel
The perfect neck steak with apple and potato mash and fleur de sel recipe with a picture and simple step-by-step instructions.
- 2 Pc. Pork neck steaks a 250 gr.
- 500 g Floury potatoes
- 50 g Pancetta belly bacon Italy, cut into strips
- 200 g Tart apple cubes, without skin or core
- 100 ml White wine dry
- 1 tablespoon Lion mustard
- 1 Peeled garlic clove
- 4 Branches Fresh thyme
- 2 Branches Sage fresh
- Extra virgin olive oil
- Salt
- Pepper from the grinder
- Fleur de Sel sea salt
- Lemon olive oil
- 1 pinch Chilli from the mill
- Peel and dice the potatoes and cook in salted water, drain and let steam out.
- Prepare the steaks ready to cook in olive oil on both sides. Place on a baking sheet and season with fleur de sel and pepper on both sides. Brush with mustard. Cover with herbs, garlic and frying fat. In a preheated oven at 130 degrees top / bottom heat Fry for about 20 – 25 minutes.
- Clean the pan and fry the pancetta strips in olive oil, remove and drain on paper towels.
- Place the potato cubes in the frying fat and fry all over. Add the apple cubes and fry briefly. Deglaze with wine and reduce. Mash roughly. Add pancetta, season with fleur de sel, pepper and chilli and season to taste.
- Arrange the mashed potatoes and drizzle with olive oil and lemon. Put on the steaks and season with fleur de sel and pepper if necessary.
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