When you have cut the dike preferably taken from loin or fillet, put in a pan with little oil over strong heat, mark both sides, salt and pepper to taste and then let cook, it is preferable to get it too dry and it is accompanied by a sauce. So that it does not mix with the juices of the meat.
| 🚻 4 Diners | 🕘 4h | 🍵 Mainly Medium | 🤯 Divete |
| Ingredients to make the fine herbs with potatoes: |
| 1 280-300 grams steak unit 1 glass of demi glace 1 teaspoon of rosemary 1 teaspoon of thyme 1 teaspoon of rough 1 large potato unit 1 wedge of cheese parmesano 1 glass of cream salsa cream cream 1 tablespoon of paprika 1 Egg unit para the demi glace sauce :: 1 leek unit 1 handful of meat bones 1 tablespoon of meat extract 1 tomato unit 1 onion unit 1 1 Carrot unit 1 Smoked bacon unit 1 jet of vegetable broth 1 bottle of ketchup 1 jet of red wine 1 pinch of parsley |
| ADDITIONAL CHARACTERISTICS: Average cost |
Ingredients to make the fine herbs with potatoes:
2. Then we boil the potato until it is very soft, we harass it, salt and pepper to taste, add an egg, a spoonful of paprika, and a processed garlic clove.
3. Once this is done, we can give the phoma that we like the most. For example, I make them round 8 cm high by 8 cm in diameter, we make a hole in the middle and put a little cream sauce, then sprink them with Parmesan cheese and take them to the microwave for a minute and a half or even Gratin the cheese very well.
4. Salsa procedure: put in a saucepan with a little oil all the vegetables, on the other hand to burn the bone in the oven, once this, cook them in the saucepan, let all the ingredients sweat and add from A to A Little the broth plus the wine, let cook about 3 clock hours, then salt and pepper to taste, let reduce and serve.
