John Myers
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• Autumn Steak with Spring Kick •
The perfect • autumn steak with spring kick • recipe with a picture and simple step-by-step instructions.
The steak
- 200 g Argent. Beef rump steak
- 100 g Fresh chanterelles
- 1 piece Spring onion / spring onion
- Steak pepper spice mix
- Neutral oil for frying
The salad
- 2 piece Romaine lettuce
- 6 piece Cocktail tomatoes
- 1 piece Onion, red
salad dressing
- 4 tbsp Natural yoghurt # 1.5% #
- 2 tbsp Herb vinegar
- 1 Small clove of garlic
- Pepper salt
- Herbs of Provence
- 1 pinch Sugar or some liquid sweetener
- Take the steak out of the refrigerator about an hour before you want to start.
- Carefully and gently clean the chanterelles with a brush or paintbrush, cut away dark edges and areas on the stems, halve larger mushrooms. Wash the spring onions and cut into small rings. Rinse again well in a sieve and allow to drain.
- Remove the unsightly outer leaves from the romaine lettuce. Cut the lettuce into small pieces. Place in the sieve of the salad spinner and rinse well with cold water. Then spin dry. Peel and halve the onion, cut into rings or cubes as you’d like. Rinse and quarter the cocktail tomatoes briefly. Put everything together in a salad bowl.
- Cut a small clove of garlic into very fine cubes. For the dressing, stir together all of the above ingredients and season to taste.
- Preheat the oven to 80 ° C, top and bottom heat. Preheat the plate (s) on the bottom of the oven.
- Put two pans on the stove. Heat the steak pan well, the pan for the chanterelles only to medium temperature. Put some oil in the pans, about 1 tbsp per pan, you don’t need more.
- Hold the steak briefly under cold, running water and then carefully pat dry with kitchen paper. Put in the hot pan and fry for 3 minutes on each side. It is important to just put the meat in the pan and leave it there – you don’t want to move it or turn it around or do some nonsense with it 🙂 Just put it in and leave it! I know most of you know that, but maybe not everyone knows it yet, you don’t know, so I’d rather mention it again. Should work for everyone and become really good. After 3 minutes, turn the meat with a spatula and fry the other side hot for 3 minutes. When these 3 minutes are up, place the hot pan with the steak on a grid in the middle of the oven – this is also possible with a plastic handle, at 80 ° C this is not a problem.
- Now put the chanterelles and spring onions in the other pan and stir-fry for a good 5 minutes. Remove the heat and season the mixture with salt and pepper. Then put a lid on the pan and let the spices steep for a few minutes. In the meantime add the dressing to the salad and mix well.
- Fill the salad bowl or plate with it, sprinkle with a few fresh herbs if necessary, according to your personal taste. I didn’t think about it out of sheer anticipation …
- It is best to take the plate out of the oven with an oven glove, and then the steak pan. Place the steak on the warm plate and season well with steak pepper. Then add the chanterelles with the spring onions. Looking for a cozy place to enjoy, maybe a glass of wine with it …?
- At this time of the year it is often on my menu, and whoever tries it knows why 😉 I wish you a cozy steak evening!
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