Beef steak with wild garlic oil

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Line a baking tray with aluminium foil and put it in the oven (middle). Preheat the oven to 120 °. Wash the potatoes, just cover them with water in a saucepan, bring them to a boil and then cook at low heat for about 20 minutes with the lids on at an angle.

2. 2

   Meanwhile wash the wild garlic and spin dry. Remove stalks, cut leaves into strips. Place the wild garlic and olive oil in a tall mixing bowl and puree finely with a hand blender. Season the wild garlic oil with lemon juice, salt and pepper.

3. 3

   Clean and wash the spring onions, do not chop them. Heat a pan to high temperature. Heat the ghee in the pan. Fry the entrecôte steaks on both sides for 1 minute. Then place the steaks on the tray and cook in the oven for 4 minutes until bloody, 8 minutes medium and 10 minutes well-done, depending on the desired cooking point.

4. 4

   Drain the potatoes and let them evaporate. Put spring onions into the pan and fry them on both sides, remove from the heat. Take the meat out of the oven, cover with aluminium foil and let it rest for a short time.

5. 5

   Cut the potatoes in half and salt them. Put the spring onions on two plates and spread the potatoes all around. Salt and pepper the steaks and arrange them on the onions. Sprinkle with the wild garlic oil.