Les Recettes (english)

Steak (english)

For this recipe, you will need:

-Rump steaks (quantity depending on how many you are, I took 3), from your local butcher of course.

-Potatoes (about 1kg), I used some bintje to stay local too

-Portobello mushrooms (2 per person)

-Beef tomatos (one for two people)

-Fennel (one is enough)

– 1 oignon and 2 garlic gloves

-Parsley

-100g of parmesan cheese

Steak ingrédients

First, you need to prepare your mushrooms and tomatoes.

Preheat oven to 230C.

Cut the base of the mushroom and remove stems. Pour some olive oil on top.

Mix the oignion and the garlic with the parsley, some olive oil and parmigianno.

Fill the mushrooms with thin and small slices of fennel, and then add the parmesan cheese mix on top. Grate some old bread and bake it for 20min with the tomatoes. You just need to cut them in two, add a bit of olive oil, salt and pepper.

stuffed mushrooms

For the chips, I decided to fry them in a pan. But honestly, I prefer them baked in the oven, plus your house won’t smell like an old fast-food joint.

If you want to try anyway, cut them (not too big), and fry until golden and crispy, remove and drain on paper. Add salt before serving them.

frites

And now, « le clou du spectacle », THE STEAK.

You may think you only need to throw a piece of meat in a frying pan and wait, but cooking the perfect steak is all about science, love and a good pan.

I don’t know shit about science, but what I know is that you have to take your meat out of the fridge 30min before cooking it. Yes, it is very important. It needs to be at room temperature.

Never add salt to meat before cooking it. Or do it a long time before (marinades for example). The salt will draw the juices out of your meat and make it chewy. You don’t want to eat leathery meat do you?

Put some olive oil and butter in a pan. I use the Chef Series Tupperware pan. It doesn’t have any special coating, so you have to be precise with the temperature. But once you put your meat in it, you just have to wait until it doesn’t stick to the pan anymore and then turn it and cook the other side. Not more than 2-3 minutes each side.

IMG_0868

Once it’s cooked, allow your steak to rest for another 2-3 minutes before serving, it will be even more tender.

Serve your mushrooms, tomatoes , fries and your perfect steak on a plate, add a bit of Coleman’s english mustard and ENJOY!!!

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foodandfuzz

Vous aimez la bouffe et le rock?

Sur Food & Fuzz, je cuisine et propose les recettes préférées de mes musiciens préférés! Des reviews de concerts, des critiques d’albums, de l’actu et des recettes, le paradis?

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foodandfuzz
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foodandfuzz

Vous aimez la bouffe et le rock?

Sur Food & Fuzz, je cuisine et propose les recettes préférées de mes musiciens préférés! Des reviews de concerts, des critiques d’albums, de l’actu et des recettes, le paradis?

Si tu as un groupe ou que tu as un super label et que tu aimerais un article sur Food & Fuzz, écris-moi!

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