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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Tip: Use a meat thermometer when you cook your meat. The internal temperature of a rare steak is 60°C; medium 60°C and well done 71°C. Ingredients:
200 g filet of beef, medallion |
1/2 teaspoon salt, to taste |
1/4 teaspoon black pepper, crushed |
30 g button mushrooms, cut in half |
30 g asparagus tips, blanched |
10 g cherry tomatoes, cut in half |
5 g chopped onions |
5 ml white wine |
20 ml olive oil |
10 ml balsamic vinegar |
5 g spring onions |
5 g basil leaves, sliced |
4 g salt, to taste |
3 g black pepper, crushed |
200 g potatoes, boiled, peeled & grated |
5 g salt, to taste |
3 g white pepper, power |
5 g parsley, chopped |
Directions:
1. Marinate the beef with salt and pepper; grill and cook, according to desired taste.
2. For the salsa, heat the oil in a pan and saute mushrooms and onion. Add white wine and cook for 30 seconds. Remove from the heat and leave it to cool.
3. Combine the olive oil and balsamic vinegar in a bowl and add the sauteed mushrooms, spring onion, basil, asparagus and cherry tomatoes. Mix all ingredients well and season with salt and pepper.
4. To make the potato cakes, combine the grated potatoes, salt, pepper and parsley.
5. Heat the oil in a pan and add metal ring (8cm diameter; 1-2cm high). Fill the ring to the brim with potato mixture and cook until golden brown on both sides.
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