INGREDIENTS
- – 1 kg of boneless steak lower into 3-finger medallions. (250gms approx).
- – 1 tbsp Worcestershire sauce.
- – 1 glass of white wine.
- – 1/2 tremendous chopped onion.
- – 1 clove of crushed garlic.
- – 1 tbsp of butter.
- For the MEITRE DE HOTEL Butter:
- – 200 g of butter.
- – Chopped thyme 1 tbsp.
- – Chopped rosemary 1 tbsp.
- – Chopped ciboulette 1 spoon.
- – Juice of 1/2 lemon.
- – Sal.
- – Pepper.
- Garrison:
- – 4 Papas ahuecado Hazelnut blanqueadas.
STEAKS A LA MAITRE
PROCEDURE:
1. Mood the meat and seal on each side in a frying pan. Take away and reserve.
2. In that very same pan add butter, crushed garlic and sauté the onion. Return the meat to the container and sprinkle with the English seasoning. Add the wine to complete cooking the meat. to the specified level and plate.
3. Shortly lower some slices from the cylinder and, with out the plastic wrap, place them on prime of the medallions in order that they soften and taste.
4. Serve with the golden potatoes in a pan with butter or fried.
5. For the resort butter, carry the butter to room temperature.
6. Combine with all of the elements, type a cylinder inside plastic wrap and place in a freezer to solidify and put aside.
