Juicy roast beef with a crunchy onion crust is combined with classic fried potatoes. Delicious!
For 4 people
- 4x 200g buffalo roast beef
- 1 tbsp rapeseed oil
- Spices: salt, black pepper
1. Season the roast beef with salt and pepper and fry it on both sides with the rapeseed oil and place on a grid.
- 4 white onions
- 125g butter
- 125g breadcrumbs, preferably panko flour
- 1 tbsp chopped herbs: rosemary, thyme, parsley
- Spices: salt, black pepper
2. Peel the onions, cut them into fine cubes and fry them together with the butter in a saucepan over medium heat until golden brown. Then add the breadcrumbs and season with salt and pepper
Spice up. Let the mixture cool slightly and then smooth it out in a flat dish and let it cool. Cut the cooled crust into the same size as each individual steak and place on top of the steaks.
Preheat the oven to 200 degrees and cook the steaks for about 4 minutes for “rare” or 7 minutes for “medium”. If necessary, switch on the grill function in the oven shortly before the end of cooking.
- 500g small waxy potatoes, pre-cooked
- 1 onion, white, finely diced
- 80g bacon, cut into strips
- 2 stalks of spring onion, cut into thin rings
- Rapeseed oil for frying
- 1 tbsp butter
- Spices: salt, black pepper
3. Halve or quarter the potatoes depending on their size and fry them in a hot pan with a little rapeseed oil until golden brown. Then add the bacon and about four minutes later the diced onions.
Finally add the butter and spring onion and season with salt and pepper.
Decoration: parsley oil, cress
Arrange everything together on a plate and decorate with cress and parsley oil.
Bon appetit!
