John Myers
Contents
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Ingredients
For the bags with sauce
- 2 Thick neck steaks
- Smoked salt from the mill
- Colorful pepper from the mill
- 3 Onions
- 250 ml Vegetable broth
- 100 ml White wine
- Some cornstarch
- 2 tbsp Clarified butter
For the salad
- 1 Bowl Lamb's lettuce
- 1 Handful Chive rolls
- Sea salt from the mill
- Pepper from the grinder
- 3 tbsp Rotburgunder balm
- 1 tsp Sugar beet herb (Grafschafter Goldsaft)
- 5 tbsp Rapeseed oil
Instructions
- Cut a pocket horizontally into each steak with a sharp knife. Season the inside of the pockets with salt du pepper.
- Peel the onions and cut into fine rings. Heat 2 tbsp clarified butter in a pan and fry the onions well until they are translucent and lightly brown, season a little with salt and pepper. For the filling of the pockets, take out 2-3 tablespoons of the onions and set aside.
- Then for the sauce, deglaze the remaining fried onions with wine and vegetable stock, if necessary thicken with a little starch (dissolve in a little cold water beforehand) and season again with salt and pepper.
- Now put the onions that have been set aside into the steak pockets, fix with toothpicks and salt on the outside. Fry the bags in a little clarified butter on both sides for 3-4 minutes (depending on taste) until golden brown. Just before the steaks are done, pepper them.
- Clean the lamb's lettuce, wash it well and dry it with the salad spinner. Mix salt, pepper, red burgundy balsam, turnip tops, chives and oil well. Do not mix the salad until just before you eat ... ....... The lamb's lettuce with sauce collapses pretty quickly.
- Everything goes well with it as a side dish. Whether potatoes, dumplings, spaetzle, fried potatoes or a delicious gratin.
