Beef with Steaks with Mashed Potatoes, Brussels Sprouts and Onion Rings
Ingredients
- For the beef
- 4 Steak fillet (each about 160-200 grams)
- 2 Tbsps clarified butter
- For the Brussels sprouts
- 300 grams Brussels sprouts
- 2 Tbsps butter
- 1 tsp powdered sugar
- 2 Tbsps soy sauce (dark)
- For the fried onions
- 1 onion
- 1 tsp Pastry flour
- 2 Tbsps vegetable oil
- salt
- peppers
- In addition
- 50 milliliters balsamic vinegar
- 50 grams butter
- lamb's lettuce (for garnishing)
Preparation steps
For potatoes: peel potatoes, cut into quarters and cook in salted water until tender.
For beef: rinse and pat dry steaks. Heat butter in a pan and cook steaks for 1 minute per side. Wrap in aluminum foil and bake in preheated oven at 100°C (approximately 200°F) for about 15-20 minutes. Let rest.
For Brussels sprouts: rinse sprouts and blanch in plenty of boiling salted water for 3-5 minutes. Drain, rinse in cold water and drain again, cut into slices. Heat butter and saute sprouts on all sides. Sprinkle with powdered sugar and let caramelize slightly, place into a small ovenproof dish and keep warm in the oven.
For onion rings: peel onion, cut into thin rings and dust with flour. Heat oil in a saucepan and cook onion rings until crispy. Drain on paper towels and season with salt and pepper.
Heat butter in a pan and add balsamic vinegar, reduce to about half, stirring.
Heat milk and butter. Drain potatoes and squeeze through the ricer. Add milk mixture and season with salt, pepper and nutmeg.
Arrange potatoes on plates. Remove meat from oven and arrange meat on potatoes, drizzle with balsamic sauce. Place Brussels sprouts decoratively on plates and garnish meat with onion rings and lettuce. Serve.
