Contents
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Ingredients
- 2 St Ribeye or entrecote steaks a '450 g
- 1 Can Drained porcini mushrooms canned
- 1 St Onion, red, finely chopped
- 2 tablespoon Herbal Pesto
- Walnut oil, salt, pepper and other spices to taste
- 6 St Mozzarella balls a´ 20 g
- 100 ml Beef stock
- 0,5 St Hard egg for decoction
Instructions
Preliminary remark
- These steaks are cut from a larger piece. It just got bigger pieces. Therefore 2 steaks for 3 people. But it fits.
preparation
- Preheat the oven to 80 °
- Mix (walnut) oil with the seasoning ingredients and brush the steaks with it
- Put the oiled-seasoned steaks on the braising plates and put them in the oven (80 ° O-U heat) for about 90 minutes
- after 90 min: sauté the onion, add the chopped porcini mushrooms, dust with flour and deglaze with the beef stock, simmer briefly
- Puree the basil, parsley, oil, pine nuts (were just in the house, can be varied) with a magic wand to make the pesto, arrange on the plate.
- Increase the temperature to 220 ° and switch to convection. Top the steaks with mozzarella. "Grill over" for about 15 minutes, then arrange and serve on preheated plates prepared with the side dishes.
Nutrition
Serving: 100gCalories: 76kcalCarbohydrates: 1.6gProtein: 0.3gFat: 7.7g