John Myers
Contents
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Ingredients
- 2 piece Chuck Eye Steak approx. 250 - 300 gr per piece
- Salt pepper
- 1 tbsp Butaris (clarified butter)
- 150 gr King oyster mushrooms
- Butter
- Salt
- Waxy potatoes
- Lard
- 1 piece Diced onion
Instructions
- NOTE 1: The US Chuck Eye steak is a very tasty beef steak from the neck or high rib with a little fat. They taste best with US beef, of course
- Rinse off the steak and dab well, season with salt and pepper. Melt the Butaris in the pan and sear the meat in the grill pan for about 5 minutes. Then place in the oven preheated to 80 degrees and leave there for about 10 minutes. take out and wrap in aluminum foil. Let rest wrap. (The steak is then still pink and very tender)
- Clean the king oyster mushrooms and lightly "fry" them in the melted butter in a pan, lightly salt
- For the Rissolee potatoes, peel the potatoes and cut into 1 cm cubes. Leave the lard out in the pan and fry the potatoes there and in it until done. Just before the end of the cooking time, add the diced onions and salt the potatoes. Arrange everything on preheated plates and serve.
- INFO: Unfortunately, the potatoes are a bit dark because they are roasted raw, but they are not burnt * laughs *
