Roasted raw steak on red deer

Written By Helene Kugelberg
 
 

Ingredients

4 people

The raw steak

  • 2 packages approx. 700 g Tenderstrip flat finely chopped

  • 4 tbsp capers

  • 4 tablespoons diced beets

  • 1 tablespoon Dijon mustard

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon chili sauce

  • 2 finely chopped shallots

  • Salt and black pepper

Fried potatoes

  • 800g solid potatoes

  • 50 g butter

  • ½ dl rapeseed oil for frying

The garlic butter

  • 100 g butter

  • 2 grated garlic cloves

  • 10 g finely chopped parsley

  • Salt and pepper

Preparations

Mix all the ingredients for the raw steak in a bowl and shape fine raw steaks. Preferably in a form so they are even and nice.

Whisk the ingredients for the butter in a bowl so it becomes fluffy. Shape fine eggs with a spoon. A tip is to keep the spoons in warm water so that the butter does not stick.

Cut the potatoes into fine slices. Then fry it in butter and oil until it has a nice golden color and is soft. Do not have too much heat in the pan as the potatoes can easily get a burnt character. Season with salt and pepper.

Fry the raw steaks in a hot pan with a little oil in. 1 minute on each side is enough. Just so the steaks get a nice color. The core should be raw. Serve with fried potatoes and garlic butter. Enjoy your meal!

 
Helene Kugelberg
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