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Hip Steak with Fried Porcini Mushrooms, Leek Vegetables and Triplets

5 from 5 votes
Prep Time 45 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

Hip steak:

  • 300 g 2 hip steaks
  • 4 tbsp Peanut oil
  • Aluminum foil
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinch Colorful pepper from the mill

Fried porcini mushrooms:

  • 100 g Sliced ​​fresh porcini mushrooms
  • 2 tbsp Butter
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 0,5 tsp Ankerkraut mushroom pan *)

Leek vegetables:

  • 1 pole Leek
  • 1 tbsp Butter
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 50 ml Cream

Triplets:

  • 200 g Triplets (small, waxy potatoes / 6 pieces)
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tsp Whole caraway seeds

Serve:

  • Herb butter
  • Parsley

Instructions
 

Hip steak:

  • Let the peanut oil (4 tablespoons) get hot in a pan, fry the hip steaks vigorously on both sides for 2 - 3 minutes, remove and wrap in aluminum foil until serving and keep warm. To serve, season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches)

Fried porcini mushrooms:

    Leek vegetables:

    • Clean and wash the leek and cut into fine rings. Heat the butter in a pan, fry the leek rings in it / stir-fry, pour in the cream (deglaze) and season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches).

    Triplets:

    • Peel and wash the potatoes, cook in salted water (1 teaspoon salt) with turmeric ground (1 teaspoon) and whole caraway seeds (1 teaspoon) for about 20 minutes and drain.

    Serve:

    • Serve the hip steak with fried porcini mushrooms, salmon vegetables and triplets, garnished with parsley. Serve with herb butter.
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    Written by John Myers

    Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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