Classic steak

For 4 people
  • 1 egg yolk (size M)
  • Salt
  • white pepper
  • 1 TL medium hot mustard
  • Juice of 1 lemon
  • 1 pinch Sugar
  • 125 ml + 1 tbsp oil
  • 500 g Tomatoes
  • 1 shallot
  • 1 Bund Oregano
  • 500 g Potatoes
  • 250 ml frying oil (e.g. B. rapeseed oil)
  • 4 Beef fillet medallions (150 g each)
  • lemon pepper
  • 1 lemon wedge
45 minutes
Egg yolks, salt, pepper, mustard, 1 teaspoon lemon juice and sugar in a bowl with the whisk of the hand mixer until foamy. When the mixture is well mixed, fold in the oil drop by drop.
When the mixture is creamy, add the oil in a thin stream. Add the remaining lemon juice and refrigerate. Wash the tomatoes, pat dry, quarter, core and cut the pulp into cubes.
Peel the shallot and cut into fine cubes, wash the oregano, dry Dab and pluck, except for something to garnish. Mix the diced tomatoes, shallots and oregano in a bowl. Season with salt and pepper.
Peel the potatoes and cut into fine sticks. Heat the frying oil in a saucepan. In the meantime, season medallions with salt and lemon pepper. Heat 1 tablespoon of oil in a pan and fry medallions on both sides for about 5 minutes.
Put the potato sticks in the hot fat and fry. Drain on kitchen paper. Put in a bowl and season with salt. Arrange the steaks on plates. Pour tomatoes on top and serve garnished with oregano.
Add the french fries and lemon mayonnaise. Garnish with a lemon wedge if necessary.
1 person approx.:
  • 710 kcal
  • 2980 kJ
  • 36 g protein
  • 54 g fat
  • 19 g carbohydrates


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