Summary

Ingredients

• 1 kg potato (s)
• 3 tablespoon clarified butter
• 200 g shallot (s)
• 1 clove garlic
• sea-salt
• Pepper steak-)
• 4 steak (s) (hoof), 200 g each
• 100 g parmesan cheese
• 200 g sour cream
• Aluminum foil

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Instructions

1. Peel, wash and dice the potatoes. Heat 2 tablespoon clarified butter in a large pan with a lid. Cover and fry the potatoes for about 10 minutes. From time to time to turn. Then fry uncovered for another 10 minutes.
2. In the meantime, peel the shallots and garlic. Cut the shallots into wedges. Chop the garlic very finely. Add shallots and garlic 2 minutes before the end of the roasting time and roast. Season with salt and pepper.
3. Pat the steaks dry, season with salt. Heat a tablespoon of clarified butter in a second pan. Fry the steaks in it over high heat for 1-2 minutes on each side, then continue to fry for 2-3 minutes on each side over medium heat (medium).
4. Wrap the steaks in aluminum foil and let rest for about 5 minutes.
5. Slice the parmesan with a peeler.
6. Take the potato pan off the stove. Fold the parmesan into the potatoes. Season the potatoes and steaks with salt and pepper. Sour cream is enough.