Summary

Ingredients

• 2 steak (s), beef steak a 300g (well-hung South American hip)
• 4 potato (s)
• 1 egg (s), (size S)
• 60 g parmesan, or Grana Padano (vecchio)
• 2 tablespoon herbs, chopped (sage, thyme and rosemary)
• 1 teaspoon, leveled salt
• some pepper, freshly ground
• some nutmeg, freshly grated
• Rapeseed oil

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Instructions

1. Wash, dry and finely chop herbs. Wash the potatoes, peel, ½ finely, and ½ coarsely grate. Let stand a little, squeeze out and carefully pour off the escaping water. The deposed strength must remain.
2. Mix an egg (size S) with the grated potatoes, the chopped herbs and the Grana Padano or Parmesan. Season with a little salt, a little pepper and nutmeg. Squeeze out the mixture again, distribute on aluminum foil and press down well, if necessary mix in 1 tablespoon of potato starch beforehand.
3. Heat a little oil in an ovenproof pan, sear the steaks (lightly salted) on each side for about 1-2 minutes, place them on the potato mixture and press firmly on all sides. Put the steaks with the potato coating back into the hot pan (of course add the more oil beforehand) and fry them very hot for 2-3 minutes on each side, pour off the oil and leave the pan for 6-10 minutes (depending on which cooking point is reached should) in the preheated oven at 150 degrees (top and bottom heat) for further cooking.
4. Arrange the steaks on preheated plates.
5. We really like to go with young beans with tomato pieces tossed in garlic butter.
6. A steak, which is then shared, is enough for the average eater. The 300g variant is for men who are really hungry after a long, physical day at work.