Werrej
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Ingredjenti
- 4 steaks
- 250 g Butir
- Kurrat tal-kurrat
- Tursin
- krexxuni
- Basile
- Melħ
- Bżar
- Żejt taż-żebbuġa
- 1 Fennel and tomato
- 1 Brunġiela
- 1 Zucchini
- 6 Faqqiegħ
- 2 Karrotti
- 1 tixrid Balsamic bianco
istruzzjonijiet
- Herbal butter: Finely chop the chives, parsley, cress and basil and then fold in the butter, season with salt and pepper (is deliberately made without garlic), cut the vegetables into bite-sized pieces and mix with the olive oil. Salt, pepper and add smaller sections of the herb butter. Cook at 180 degrees top and bottom heat for a good 25 minutes, stir several times. Turn the oven down to 100 degrees and cook the seared steaks up to a core temperature of 55 degrees. At this point I left the vegetables in the oven to keep them warm. Refine the vegetables with balsamic vinegar and add fresh basil. Tip: Buy the steaks a little thicker and tie them with kitchen twine. This means they can be seared very well and can be cooked through in the oven.
Nutrizzjoni
Notifika: 100gKaloriji: 738kcalKarboidrati: 0.6gProteina: 0.7gXaħam: 82.9g