John Myers
Contents
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Ingredients
Tarragon-Dill Butter:
- Salt
- Pepper from the grinder
- 1 teaspoon Red pepper, noble sweet
- 2 Pc. Rosemary fresh
- 1 teaspoon Red chilli flakes or 1 pc. Chilli fresh
- Lemon zest of half a lemon
- 1 Pc. Red onion, diced
- 1 Pc. Diced carrots
- 1 teaspoon Dijon mustard
- 1 teaspoon Balsamic Cream Truffle
- 0,5 Pc. Paprika
- 1 Pc. Fresh dill
- 3 Pc. Fresh tarragon
- 100 g Butter
Salad:
- Different lettuce leaves
- Arugula
- 50 g Corn
- 50 g Canned kidney beans
- 50 g Parmesan
- 1 Pc. Red Onion
- 1 Pc. Paprika
- Cucumber
- Salt
- Pepper from the grinder
- Extra virgin olive oil
- Balsamic cream
- 4 tbsp Rapeseed oil
- 2 Pc. Clove of garlic
- 1 Pc. Red Onion
Instructions
- First mix the softened butter well with the finely chopped dill and tarragon. Season with salt and pepper, mix well again. Wrap in aluminum foil (like candy). Put in the frost for half an hour. Something is left over, but I don't think anyone is disappointed :-)))
- Wash the meat and pat dry with a kitchen napkin. Only pepper, no salt, please.
- Preheat the oven to 80 °. Insert the tray at the bottom because the meat will drip later.
- Chop the onion, carrot and bell pepper into small pieces.
- Put the steaks and vegetables in the hot oil. Add the rosemary, garlic and the lemon zest. To sear STH.
- Remove the steaks and place them on the grid, in the oven for about 35 minutes to rest.
- Season the vegetables with salt, chilli and pepper, then paprika. Deglaze with a cup of water and reduce the sauce for about 20 minutes. Then pour the sauce through a sieve into another pan. Add the Dijon mustard and balsamic cream, stir vigorously with a whisk and reduce for another 5 minutes.
- Prepare the salad as you like.
Nutrition
Serving: 100gCalories: 577kcalCarbohydrates: 10.6gProtein: 6.6gFat: 57.3g
