Bat steak with sweet potato puree

Name: Bat steak with sweet potato puree
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 6-8 Bat steaks (approx. 800 g; tiled beef); 600 g Sweet potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 500 g Whipped cream; 2 TABLESPOONS Oil; 2 TABLESPOONS Butter; 4 TABLESPOONS Schmand; 7-10 Tbsp Aluminium foil

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

"The bat's steak has nothing to do with the flutterfly, but sits on the castle bone in the pelvis of a cow. It owes its name to its shape. Americans also say 'spider steak' because of the grain," explains chef Lucki Maurer.

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

6-8 Bat steaks (approx. 800 g; tiled beef)
600 g Sweet potatoes
7-10 Tbsp Salt
7-10 Tbsp Sugar
500 g Whipped cream
2 TABLESPOONS Oil
2 TABLESPOONS Butter
4 TABLESPOONS Schmand
7-10 Tbsp Aluminium foil

Directions

1
Take steaks out of the refrigerator about 30 minutes before processing. In the meantime, peel and wash the sweet potatoes and cut them into cubes of about 1 cm. Mix with 1 teaspoon of salt and sugar each and leave to stand for about 30 minutes.
2
Cut the fat off the steaks. Dab the steaks dry and rub them all around with 1 teaspoon each of salt and sugar. Let the meat rest for about 10 minutes. Put spiced sweet potato cubes and cream in a pot, bring to the boil and cook over medium heat for 15-20 minutes until tender, stirring occasionally.
3
Heat the oil in a large frying pan bit by bit. Fry the steaks in it in portions on each side for about 2 minutes. Take them out and let them rest wrapped in aluminium foil. Add butter to the sweet potatoes and mash everything in the cream to form a puree. Season to taste with salt. Arrange meat and puree with 1 tablespoon of sour cream each on plates.
4
Boil in hot water any leftover meat and vegetables that have to be removed and left lying around. This creates a wonderful broth, which only needs to be salted.