Ingredients
- 4 top round steaks the thickness of a finger
-
oil
-
salt
-
freshly ground pepper
-
For the herb butter:
-
100 grams butter
-
chopped herbs according to preference (parsley, basil, tarragon, chervil, chives, etc.)
-
1 small garlic clove - pressed
-
salt
-
lemon juice
-
For the garnish:
-
Fresh peas (frozen, if not available)
-
100 grams chopped ham
-
500 grams uncooked potatoes
-
oil
-
butter
Preparation
Carefully pound out the steaks and let marinate in oil for about 2 hours. In the meantime,
make the herb butter with the listed ingredients, form into tube-shaped rolls, wrap in
aluminum foil and refrigerate. Before frying the steaks, season them with salt and freshly
ground pepper and grill at the desired temperature or fry in a pan. For the garnish,
sauté the chopped ham - keep warm. Boil the peas making sure the remain crisp and toss in
butter. Cut the potatoes into fine noodle-like strips or wedges and fry in hot oil. Serve
the already prepared top round steaks on a platter; fan the sliced butter in a
shingle-like fashion over the top and arrange the cubed ham, peas and potatoes around the
entrée in a decorative fashion.
Recipes Cooking Tips
Sections
Syndication
