John Myers
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Midtown Wolfgang’s Steak with Potato and Celery Puree and Green Asparagus
The perfect midtown wolfgang’s steak with potato and celery puree and green asparagus recipe with a picture and simple step-by-step instructions.
Potato and celery puree
- 500 g Potatoes
- 1 piece Celeriac fresh
- 1 tbsp Butter
- 200 g Sour cream
- 0,5 piece Apple
- 1 pinch Nutmeg
- 1 pinch Salt and pepper
asparagus
- 2 bunch Asparagus green
- 1 pinch Salt
steak
- 2500 g T-Bone steak
- 1 tbsp Butter
- 4 piece Garlic cloves
- 4 piece Rosemary sprigs
Potato and celery puree
- Peel the potatoes and the celery bulb and cut them into cubes about 5 cm. Put in a saucepan with a little water and cook for about 15-20 minutes. Put the vegetables in a mixing bowl and mash them with the potato masher.
- Now beat in the butter and sour cream with a whisk. Finely grate half an apple with a grater and add to it. Finally season with salt, pepper and nutmeg.
asparagus
- Wash the asparagus and break off the cut ends. Cook in salted water for about 15 minutes until al dente.
Steaks
- For the steaks, peel the garlic cloves and flatten them with the palm of your hand. Place the T-bone steaks in a hot, buttered grill pan with cloves of garlic and rosemary sprigs and sear for approx. 2-3 minutes on each side.
- Remove from the pan, wrap in aluminum foil and let rest for a good 10 minutes at 200 ° C in the preheated oven. Arrange everything together on the plate and pour the steak juice over them.
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