Whole steaked beef steak with potato boats and red onions

Ingredients for Whole steaked beef steak with potato boats and red onions

Instructions for Whole steaked beef steak with potato boats and red onions

To prepare the Whole steaked beef steak with potato boats and red onions recipe, please follow these instructions:

Prepare the steps.
Season the meat with salt and pepper and place it on the griddle pan. Brown the meat at 250 degrees Celsius. Oven for 15 minutes.

Sweat the heat to 180 degrees Celsius. Oven and step on about 30 minutes.

Meat thermometer should show 62 degrees to pink.

When the steps are missing approx. 30 minutes the potatoes are put in.

Baked potatos:
The potatoes are peeled and cut into both poured with olive oil, Greek grilled spices, salt and pepper. The whole is shaken well and poured into a frying pan covered with baking paper. Bake in oven at 175 degrees C Alm. Oven for about 60 minutes.

Compost of onion: The red onions are cut in and sautéed in a pan with a little oil. Add the red wine vinegar and allow the dish to boil until the vinegar is gone. Then add 1 bdt. Cut spring onions, sugar and butter. Taste the dish with salt and pepper.

Tomatoes provancal:
Rasp, oil and spices are mixed. The tomatoes are halved and the screen is dipped in the grater.
Bake approx. 5 minutes at 175 degrees C.

Remove the meat and let it rest for 20-30 minutes inside it cut out.

sauce:
Put the cloud down in a saucepan. Let the steak shine for a moment so the grease accumulates in the surface, sprinkle over and let it be soaked in the grease. When the flour is soaked, the excess fat can be scrubbed off.

Sprinkle well and boil. Add cream and color and season with salt and pepper.

tips:
Preparing the bulletin board:
Clean the underside of the bullet ladder fillet. On the side of the fillet can be a little uncorrent meat cut. The grease edge is almost removed, it must not be lifted completely. This is done without a knife. Now the tendon has become visible and this is cut off with a sharp knife. The grease is laid back and scratched with a sharp knife.

See pictures of preparation here