John Myers
Crested Steak Wrapped in Delicate Wraps
The perfect crested steak wrapped in delicate wraps recipe with a picture and simple step-by-step instructions.
- 2 Pork broached steaks
- 1 Egg yolk
- 1,5 tbsp Rapeseed oil
- Green pepper from the mill
- Ground white pepper
- Garlic powder
- 4 Garlic cloves lightly bruised
- 0,5 Crumbled soup cubes
- Mustard medium hot
- 1 role Puff pastry
- Season the steak: sprinkle one side with white pepper, garlic powder and a few soup cubes; Sprinkle the other side with green pepper and otherwise the same as the 1st side.
- Gently (!) Fry the two steaks in the pan with rapeseed oil, add the peeled garlic cloves, turn the meat after 3 minutes, shake the pan again and again.
- Turn it over again, brush the turned top with mustard, then remove the meat and let it cool.
- In the meantime, cut a few narrow strips (0.5 cm) from the roll of puff pastry (about 8), lay out, coat with egg yolk, place a steak on each of 4 strips and wrap. Then brush again with egg yolk and transfer to the medium-hot pan to brown.
- As soon as the browning is good, put the wrapped steak on preheated plates, add tasty rosemary potatoes and meal! A good salad is also not out of place and there was a good soup as a starter.
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