Heat a little oil in a pan over medium heat. Peel the clove of garlic, cut into three strips and place the cut side in the oil in the pan, then let it fry slowly. As soon as the garlic turns brown, remove it from the pan and do not use it anymore (brown garlic tastes bitter).
After the garlic has been removed, heat the pan to the highest level and cover the other hotplate and everything around it with newspaper and preheat the oven to 120 ° C. When the oil is hot, place the steak in the pan away from you.
Turn the steak after about 2 minutes. Meanwhile, form a “bowl” for the steak out of aluminum foil. After another two minutes, turn off the plate of the pan, place the steak in the dish and put it in the oven.
If necessary, wash the mushrooms under running water and cut them in half. Cut the onion into rings. Fry the onion in the same pan in which the steak was fried until translucent, then add the mushrooms. Let everything fry for about 8 minutes, stirring occasionally. Then remove from the plate and season with salt and pepper, and add a trick (approx. 15 g) of herb butter.
The cooking point of a steak: Take your left hand and place the tips of your thumb and forefinger on top of each other. If you now press the ball of the left thumb with your right index finger, you will feel that it is very soft. This is what an English fried steak feels like. Thumb to the middle finger and you have a medium-fried steak, if it feels like the thumb to the ring finger, the steak is well done.
When the steak has the desired cooking point, take it out of the oven and season with salt and pepper on both sides. Mushrooms, steak, herb butter and baguette on a plate!
Ingredients
Print Recipe
Pin Recipe