Succulent roast beef with a crispy onion crust is combined with classic fried potatoes. Super delicious!
For 4 people
- 4x200g buffalo roast beef
- 1 tbsp rapeseed oil
- Spices: salt, black pepper
1. Season the roast beef with salt and pepper and fry on both sides with the rapeseed oil and place a grid.
- 4 white onions
- 125g Butter
- 125g breadcrumbs, preferred panco flour
- 1 tbsp chopped herbs: rosemary, thyme, parsley
- Spices: salt, black pepper
2. Peel the onions, finely dice them, and fry them with the butter in a saucepan over medium heat until golden brown. Then add the breadcrumbs and season with salt and pepper.
Season. Let the mixture cool slightly, then spread it evenly in a shallow dish and let it cool. Cut the cooled crust into pieces the same size as each steak and place it on top of the steaks.
Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit) and cook the steaks for approximately 4 minutes for rare or 7 minutes for medium. If desired, turn on the grill function shortly before the end of cooking.
- 500g small, solid potatoes, pre-cooked
- 1 onion, white, finely diced
- 80g bacon, cut into stiffens
- 2 sticks spring leek, cut into fine rings
- Rapeseed oil for frying
- 1 THE 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 onion.
Finally, add the butter and spring onions and season with salt and pepper.
Decoration: parsley oil, cress
Place everything together on plates and decorate with cress and parsley oil.
Enjoy your meal!
