Filter
Reset
Sort ByRelevance
Jennifer P. Ayvazian
Steak with mustard and herbs
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Rub the steaks with 2 tablespoons of olive oil, sprinkle with salt and allow to come to room temperature.
-
Puree the anchovy fillets, garlic, parsley and 1/3 of the spring onions with about 50 ml of olive oil until a coarse paste. Set aside.
-
Cook the potatoes. Drain and crush a mash with the rest of the spring onion and a dash of olive oil. Keep warm.
-
Scrape the cucumber into long ribbons and mix the wine vinegar, honey and salt and pepper to taste.
-
Heat a grill pan and toast the steaks 2-3 minutes per side. Brush the steak with the mustard and serve on warm plates. Divide the spice paste and capers over it.
-
Serve with mashed potatoes and cucumber salad.
-
45 minMain dishlime, chicken bouillon, paprika mix, eggplant, couscous, tomatoes, haddock fillet, extra virgin olive oil,viscous cous with summer vegetables
-
20 minMain dishfresh celery, pak choi, onion, garlic, sunflower oil, chicken breast, carrot julienne, rice, satay sauce ready-to-eat,fried rice with chicken fillet and satay sauce
-
45 minMain dishpotato eigenheimer, fennel seed, sauerkraut natural, veded apricots without pit, dried cranberries, long-lasting whipped cream, mustard, nibbling,gratin sauerkraut dish
-
25 minMain dishbunch onions, garlic, Cherry tomatoes, arugula, olive oil, lentils, grated Parmesan cheese, baguette,lukewarm lentil salad
Nutrition
875Calories
Sodium0% DV0g
Fat85% DV55g
Protein76% DV38g
Carbs18% DV53g
Fiber0% DV0g
Loved it