Summary

Ingredients

• 4 large potatoes (baking), each 250 g
• 2 steak (s) T-Bone-), each 600 g
• salt and pepper
• 4 tablespoon oil
• 1 chilli pepper (s), red
• liter ⅛ red wine, dry
• 1 jar sauce for Texas pans
• 0.5 ½ bunch parsley, smooth

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Instructions

1. Wash the potatoes, wrap in sturdy aluminum foil and bake in the hot oven at 200 degrees on the second rack from the bottom for 1 hour.
2. Rinse the meat, pat dry and cut the edges of fat at a distance of 1 cm. Season the steaks with salt and pepper. Heat the oil in a large pan. Sear the steaks in it for 2 minutes on each side, then reduce the heat a little and finish cooking in 6-8 minutes. Wrap the meat in aluminum foil and let it rest.
3. Core and finely dice the chillies. Deglaze the roast with red wine, add chilli cubes and reduce to half over high heat. Add the Texas pan sauce and let it simmer briefly. Chop 2 tablespoon parsley and mix in.
4. Serve the steaks with potatoes, sauce and parsley leaves.