Recipes with Olive oil

Portuguese steak (bife ... portuguesa)

The oven heats up to about 125 °. Half of the garlic in the mortar cast or crushed between two spoons and mix to a smooth paste with vineddiken, 1 tsp. Salt and pepper the steaks, which indgnides with on both sides. Melt the butter in a frying pan and the rema

Pepper Steak (steak aux poivres)

The steaks into peppery, which must be very rough and is pressed well into the meat-it goes easiest with a spoon. Black and green pepper from madagascar provides the finest taste. Let the meat rest for half an hour, so pepper taste penetrates. First, puts '

Boeuf en daube

Mix all ingredients for the marinade. Onion cut into coarse cubes, carrots cut into slices and celery cut fine. Cut the meat into 2 cm cubes and joined them in a bowl. Pour the marinade over. Let it soak overnight. Saute the bacon cubes in a pot and got the

Steak of beef fillet with feld salad and new potatoes

Boil the potatoes until tender in 15-20 minutes in salted water and willow them. Nip the roots of feldsalaten and rinse the leaves thoroughly in cold water. Let it drain and toss them in a bowl in a dressing of olive oil, vinegar and mustard and season with

Bison Ribeye Maitre d ´ Hotel

Stir the butter soft with the chopped parsley, lemon juice and seasoning with salt and pepper. Form it into a roll, wrap it in tinfoil and put it in the freezer. Butter steaks with a little oil, salt and pepper came on and fry them on a hot frying pan 2-3 m

Marinated tatar

Whisk marinade together and half of the butter in a casserole dish. Form the meat into 4 flat patties and put them on the dish. Brush the rest of the marinade on the steaks. Set the dish in the refrigerator for about ½ hour. Garnish with tomato slices, shredde

Mexican/beefburgers

Forcemeat is stirred thoroughly by chopping the meat, blubber, the chopped onion and garlic, egg, the spices, the chopped parsley and maizenaen. Form forcemeat into eight patties, FRY on both sides in butter as six – eight minutes and then made hot. Click løgg

Marinated beef tenderloin

'S tenderloin for membranes and any tendons. Place it in a heavy plastic bag with dry red wine, olive oil, cut garlic, Rosemary and peppercorns. Put the bag in the refrigerator 4-6 hours and turn it a few times. Drainage the loin and Brown it in the butter