Filter
Reset
Sort ByRelevance
Andrew Liu
Steak with pate and sweet-sour cherries
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Let the meat and the pate come to room temperature outside the refrigerator for half an hour.
-
Preheat the oven to 80 ° C.
-
Bring the vinegar to the boil with the sugar.
-
Pitted the cherries and add them to the vinegar, cook for a minute on low heat.
-
Put the cherries in a heat-resistant container and let the vinegar boil for another five minutes, without a lid.
-
Pour the boiling vinegar on the cherries and cover well, let cool outside of the cooling.
-
Sprinkle the meat with a little salt.
-
Let the oil in a heavy frying pan hot on high heat.
-
Fry the steaks (for medium) for about three minutes per side.
-
Place the meat on a plate and put in the oven for 8 to 12 minutes.
-
Put the pâté on the steak for the last three minutes so that it melts.
-
Let the butter turn light brown in the steak pan.
-
Then add six tablespoons of cherry cough, season with salt and pepper.
-
Serve the steaks with the cherries and gravy.
-
25 minMain dishwater, chicken broth tablet, onion, peanut oil, yellow rice, Parisian carrots, peas in pot, breaded cod fillet, cucumber, dill-horseradish dressing, fresh flat parsley,crispy cod with colorful rice and cucumber dip
-
25 minMain dishApple, unbroken pork schnitzel, cream cheese, butter, cleaned sprouts, fresh mashed potatoes, beef gravy,stuffed pork schnitzels with sprouts
-
45 minMain dishfresh white asparagus, potatoes with skin, fresh green asparagus tip, medium sized egg, dijon mustard, tarragon vinegar, extra virgin olive oil, fresh parsley, ham strips julienne,asparagus-kriel salad à la flamande
-
90 minMain dishlemon, sage, soft butter or margarine, salt and pepper, bacon, pork fillet, minicrills, meat fond, dry white wine, fresh parsley,pork fillet with sage and potatoes
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it