Beef steak in a potato crust

Ingredients for 2 servings:

• 2 steaks, beef steak 300g each (well-aged South American rump)
• 4 potatoes
• 1 egg(s) (size S)
• 60 g Parmesan, or Grana Padano (vecchio)
• 2 tbsp herbs, chopped (sage, thyme and rosemary)
• 1 tsp, leveled salt
• some pepper, freshly ground
• some nutmeg, freshly grated
• Rapeseed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

something for grown men with a real appetite

Wash, dry, and finely chop the herbs. Wash and peel the potatoes, grate half finely and half coarsely. Let stand for a while, squeeze out the excess water, and carefully pour off any excess water. The separated starch must remain. Mix an egg (small) with the grated potatoes, the chopped herbs, and the Grana Padano or Parmesan cheese. Season with a little salt, pepper, and nutmeg. Squeeze the mixture again, spread it on aluminum foil, and press down firmly, if necessary, mixing in 1 tablespoon of potato starch beforehand. Heat a little oil in an ovenproof pan until hot, sear the steaks (lightly salted) for 1-2 minutes on each side, place them on the potato mixture, and press down firmly all over. Return the potato-coated steaks to the hot pan (add more oil first, of course) and fry for 2-3 minutes on each side, then drain the oil and return the pan to the preheated oven at 150 degrees (top and bottom heat) for another 6-10 minutes (depending on the desired doneness). Serve the steaks on warmed plates. We like to serve them with baby beans and tomato chunks tossed in garlic butter. For average eaters, one steak is sufficient, which can then be shared. The 300g version is for men who are really hungry after a long, physical day at work.