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Midtown Wolfgang’s Steak with Potato and Celery Puree and Green Asparagus

5 from 6 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 5 people
Calories 161 kcal

Ingredients
 

Potato and celery puree

  • 500 g Potatoes
  • 1 Celeriac fresh
  • 1 tbsp Butter
  • 200 g Sour cream
  • 0,5 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 Garlic cloves
  • 4 Rosemary sprigs

Instructions
 

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.

Nutrition

Serving: 100gCalories: 161kcalCarbohydrates: 2.7gProtein: 16.7gFat: 9.3g
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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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