Kaum jemand brät Steak so! Der kleine Unterschied macht alles

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

beef steak

🥗Healthier: chicken breast

💰Cheaper: pork chop

Chicken is lower in calories and pork is generally cheaper.

Remove 2 beef steaks from the refrigerator at least 30 minutes before cooking.

Boil 1 floury potato and 300 g celeriac in salted water until tender, about 20 minutes.

Add 1 carrot, 1 small parsnip or parsley root, and 1 small stalk of celery to the pot.

Heat butter in a pan and sauté the vegetables over medium heat, seasoning with salt and pepper until lightly glazed but still crisp.

Add more butter and mash or purée the sautéed vegetables until smooth, seasoning to taste with salt and nutmeg, and keep warm.

Finely chop 1 small shallot and sauté in a small saucepan with a little oil until translucent.

Add 1 teaspoon of tomato paste to the shallots and toast briefly.

Deglaze the saucepan with 50 ml red wine and reduce almost completely.

Add 150 ml strong beef stock and reduce by about half, then thicken with cold butter and season generously with salt.

Heat oil in a skillet and sear the steaks on both sides for about two minutes per side.

Add butter, garlic, and rosemary or thyme to the skillet, basting the steak regularly with the aromatic butter.

Cook the steaks for a total of four to six minutes, depending on thickness.

Remove the steaks from the heat and let rest for five minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens