John Myers
Beef Steaks with Potato Noodles
The perfect beef steaks with potato noodles recipe with a picture and simple step-by-step instructions.
- 400 g Beef fillet
- 3 tbsp Oil
- 1 tbsp Clarified butter
- 500 g Schupfnudeln (refrigerated shelf)
- 1 Clove of garlic
- 0,5 bunch Parsley
- 3 tsp Capers
- 3 Anchovies (anchovies)
- Pepper from the grinder
- Salt
- Preheat the oven to 180 degrees (convection 160 degrees). Rinse the steaks, pat dry and tie into shape with kitchen twine as desired. In an ovenproof pan, heat 1/2 tablespoon of oil, steaks in it on each side over high heat for about 1 minute. Roast the steaks in the preheated oven in about 15 minutes.
- In the meantime, heat the clarified butter in a pan, fry the potato noodles all over according to the instructions on the packet.
- For the salsa verde, peel off the garlic clove and roughly chop it. Rinse the parsley, shake dry and pluck the leaves from the stems. Fry the anchovy fillets and garlic with a little oil, then roughly puree the capers and parsley with about 3 tablespoons of oil and season with pepper.
- Salt and pepper the steaks, let rest for about 5 minutes. Mix the noodles with a little salsa verde. Arrange the noodles and steaks on plates and serve sprinkled with a little salsa verde over the steaks.
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