Hip Steak with Fried Porcini Mushrooms, Leek Vegetables and Triplets
Prep Time45 minutesmins
Total Time45 minutesmins
Servings: 2people
Ingredients
Hip steak:
300g2 hip steaks
4tbspPeanut oil
Aluminum foil
4big pinchesCoarse sea salt from the mill
4big pinchColorful pepper from the mill
Fried porcini mushrooms:
100gSliced fresh porcini mushrooms
2tbspButter
2big pinchesCoarse sea salt from the mill
2big pinchesColorful pepper from the mill
0,5tspAnkerkraut mushroom pan *)
Leek vegetables:
1poleLeek
1tbspButter
2big pinchesCoarse sea salt from the mill
2big pinchesColorful pepper from the mill
50mlCream
Triplets:
200gTriplets (small, waxy potatoes / 6 pieces)
1tspSalt
1tspGround turmeric
1tspWhole caraway seeds
Serve:
Herb butter
Parsley
Instructions
Hip steak:
Let the peanut oil (4 tablespoons) get hot in a pan, fry the hip steaks vigorously on both sides for 2 - 3 minutes, remove and wrap in aluminum foil until serving and keep warm. To serve, season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches)
Fried porcini mushrooms:
Leek vegetables:
Clean and wash the leek and cut into fine rings. Heat the butter in a pan, fry the leek rings in it / stir-fry, pour in the cream (deglaze) and season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches).
Triplets:
Peel and wash the potatoes, cook in salted water (1 teaspoon salt) with turmeric ground (1 teaspoon) and whole caraway seeds (1 teaspoon) for about 20 minutes and drain.
Serve:
Serve the hip steak with fried porcini mushrooms, salmon vegetables and triplets, garnished with parsley. Serve with herb butter.