John Myers
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Puff Pastry Steaks with Hasselback Potatoes
The perfect puff pastry steaks with hasselback potatoes recipe with a picture and simple step-by-step instructions.
For the steaks:
- 6 Pc. Beef steak or roast beef
- 1 Pc. Red peppers
- 1 Pc. Peppers yellow
- Olive oil
- 1 Pc. Onion
- 1 Pc. Clove of garlic
- 1 Pc. Puff pastry
- Lavender stem
- Parmesan
- Salt
- Pepper
For the baked Hassel potatoes:
- 150 g Butter
- 1 Pck. Herbal mixture
- 1 tbsp Sea-Salt
- 1,5 kg Triplets
Herb butter:
- The day before, mix the butter with the herb mixture and the coarse sea salt and place in the refrigerator.
- Heat the yellow and red peppers in the oven with grill function or on a grill until the skin is black and burnt. Then pierce the bell pepper at the lower end, drain the water and let it cool down.
- Cut the onion halves into rings, peel the garlic and chop very finely. Now mix the peppers with onion, garlic and olive oil on a large plate. Now season to taste with salt and pepper and then let it steep.
- Preheat the oven to 220 ° C fan oven. Wash and dry the triplets well. Then cut across several times at a distance of approx. 2mm so that they do not fall apart.
- Spread the sliced potatoes on a baking sheet lined with baking paper. Put a pinch of herb butter on each potato, then sprinkle with pepper and cook in the oven for about 30-35 minutes.
Beef steaks:
- Heat oil in a large pan, fry the beef steaks in it for about 23 minutes on each side, season with salt and pepper and then remove.
- Now divide the puff pastry into twelve rectangles. Lay out six of them on a baking sheet lined with baking paper and place a steak in the middle of each. Then spread the pepper and onion mixture on top and cover each with a piece of puff pastry.
- Bake the puff pastries in the oven for about 15 minutes and after about 5 minutes reduce the heat to 160 ° C.
- Spread the potatoes on a large plate and garnish with a little homemade herb butter.
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