Chateaubriand with cream pâté and truffle croutons

Name: chateaubriand with cream pâté and truffle croutons
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 4 paste Spelt Bread; 1,5 el olive oil truffle flavor; 100 g cream pâté; 325 g chateaubriand at room temperature; 25 g unsalted butter or margarine; 20 g radish sprouts spicy sprouts

Chateaubriand with a crouton of spelled bread and truffle flavor and cream pâté and radish sprouts.

Ingredients

Directions

Using a plug or a glass, remove 4 circles of Ø 8 cm from the bread. Brush the bread rolls on both sides with the oil.
Fry in a frying pan over medium heat on both sides until crispy. Remove from the pan and drizzle with the rest of the oil.
Cut the pâté into 8 equal pieces. Cut the meat into nice pieces per person of equal thickness. Sprinkle the meat with salt and pepper.
Melt the butter in a pan and fry the meat over medium heat in about 2 minutes per side until golden brown, depending on the thickness.
Turn down the heat, lay 2 slices of pâté on each steak and heat 2 more minutes.
Place the croutons on a plate, place the steaks with paté on them and garnish with the radish sprouts.