John Myers
Ingredients for 4 servings:
- 800 g meat (marbled roast horse)
- 1 tsp spice mix (chili-garlic)
- 400 ml beef stock
- 3 tbsp jam (orange and red currant mixed)
- 500 g potatoes
- 50 g frozen herbs, Italian style
- 400 ml cream
- 1 pack of herb butter (garlic butter from Meggle)
- 2 small cans of mixed fruits (tropical mix 225 g each)
- some mozzarella, grated
- 4 tbsp oil (peanut oil)
- n. B. water
- possibly sauce thickener, darker, if required
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Cut 4 equal-sized steaks from the well-marbled roast piece of horse. Rub them well with the seasoning mixture. In a non-stick grill pan at a slightly higher temperature, sear the steaks evenly on each side for about 1-2 minutes. Then place them in a shallow roasting tin. Peel the potatoes and boil them in salted water until tender. Drain the water and let the potatoes steam thoroughly. Mash the potatoes with a masher. Add the frozen herbs and fold in well. Pour in the cream and mix it into the potato mixture. Slice the garlic butter and also mix it into the potato mixture. Spoon the now smooth mixture onto the steaks and spread it out. Sprinkle with some mozzarella cheese. Place the whole thing on the lowest rack in a preheated oven at 180°C for a good 25 minutes. For the sauce, bring the meat juices and the same amount of water to a boil. Fold in the jam and thicken with a little Mondamin for dark sauces, if desired. Add the canned fruit and let it warm in the sauce. Arrange everything on plates and serve immediately.
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