Summary

Ingredients

• 4 steak (s), each 200-250 g the fillet, well hung, approx. 2 cm thick
• Black pepper, crushed
• 2 cl whiskey
• 2 cl olive oil
• 0.5 liter ½ cream
• 0.25 liter ¼ wine, red, dry
• 1 bottle sauce (gypsy sauce, you can easily make it yourself)
• 200 ml mustard, medium hot
• 1 head lettuce, large
• 1 cucumber (s)
• 2 tomato (s)
• 2 tablespoon balsamic vinegar, white
• 2 tablespoon vinegar (good sherry vinegar)
• 2 tablespoon oil (peanut oil)
• 1 teaspoon horseradish (cream horseradish)
• 2 cl syrup (lime syrup)
• 2 shallot (s)
• salt
• Pepper from the grinder

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Instructions

1. Remove the skin and fat from the steaks and soak in whiskey and olive oil for at least 4 hours, or better one night.
2. Dab the steaks with kitchen paper and bread with the black, crushed pepper. In a small part of the marinade, the steaks are seared briefly and spicy.
3. Tip: to keep the steak optimally medium, press down on the steak with a fork. If the meat slowly comes up again after loosening, the steak is ideal.
4. Keep the steaks warm in the oven preheated to 50 degrees.
5. Then thicken all of the mustard in the roasting mixture, stirring constantly, until there is only a dark brown mass. Caution: the mass must not burn. Deglaze the mass with the red wine and dissolve again while stirring constantly. Stir in the gypsy sauce and fill up with cream. The sauce should stop boiling. Put the steaks in the sauce and arrange after about 2 minutes.
6. Colorful salad: Clean and cut the lettuce, cucumber and tomatoes. Finely dice the shallots, mix with the vinegar, oil, creamed horseradish and lime syrup and leave to rest for a moment. Mix the salad with the marinade and serve immediately.
7. The steak with plenty of sauce and the salad need no other side dishes besides a good white bread.