Brandy steak with sage chips

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Heat 3/4 l oil in a pot to approx. 175 °C (if you hold a wooden stick in it, bubbles will rise). Peel 1 potato, wash and slice into wafer-thin slices. Place them side by side on a tea towel.

2. 2

   If necessary, pluck the stalks from the sage leaves. Wash the leaves, dab dry and place 1 leaf on each half of the potato slices. Cover with 1 potato slice each, dab dry, pressing firmly together.

3. 3

   Fry in hot oil, possibly in 2 portions until golden brown, turning. Lift out and let it drip off on kitchen paper.

4. 4

   Wash and clean the beans, cut them into small pieces. Cover and cook in little boiling salted water for 8-10 minutes. Drain and quench. Peel 500 g potatoes, wash and cook covered in salted water for about 20 minutes.

5. 5

   Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Roast sesame seeds in a pan without fat, remove. Dab steaks dry and wrap each with 1 bacon slice. Heat 1 tbsp. oil in a frying pan.

6. 6

   Fry the steaks in it at high heat for 1-2 minutes on each side, fry the bacon on all sides as well. Season with salt and pepper. Remove and place on a baking tray lined with baking paper.

7. 7

   Roast in a hot oven for 12-15 minutes.

8. 8

   Deglaze the roast in the pan with brandy and stock, stir in syrup, bring to the boil and simmer for approx. 5 minutes. Knead flour and 1⁄2 tablespoon butter. Stir in flour butter and continue to simmer for approx. 5 minutes.

9. 9

   Season to taste with salt and pepper.

10. 10

    Peel and finely chop the onion. Heat 1 tbsp. butter, sauté onion in it. Add drained beans and sesame seeds and warm up. Drain the potatoes. Add lukewarm milk and 1 tablespoon butter, mash everything finely.

11. 11

    Season with nutmeg. Wash and chop the parsley. Arrange everything and sprinkle with parsley.