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Andrew Liu
Steak with pate and sweet-sour cherries
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Ingredients
Directions
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Let the meat and the pate come to room temperature outside the refrigerator for half an hour.
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Preheat the oven to 80 ° C.
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Bring the vinegar to the boil with the sugar.
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Pitted the cherries and add them to the vinegar, cook for a minute on low heat.
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Put the cherries in a heat-resistant container and let the vinegar boil for another five minutes, without a lid.
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Pour the boiling vinegar on the cherries and cover well, let cool outside of the cooling.
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Sprinkle the meat with a little salt.
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Let the oil in a heavy frying pan hot on high heat.
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Fry the steaks (for medium) for about three minutes per side.
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Place the meat on a plate and put in the oven for 8 to 12 minutes.
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Put the pâté on the steak for the last three minutes so that it melts.
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Let the butter turn light brown in the steak pan.
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Then add six tablespoons of cherry cough, season with salt and pepper.
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Serve the steaks with the cherries and gravy.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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