Butterfly steak with carrot-potato puree

Name: Butterfly steak with carrot-potato puree
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g Carrots; 1 kg Potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper, nutmeg; 4 Butterfly steaks; 7-10 Tbsp (à ca. 150 g); 1 TABLESPOON clarified butter; 1-2 TABLESPOONS Gravy (from the tube); 300 ml milk, 1 tablespoon butter; 1⁄2 Beet Cress

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g Carrots
1 kg Potatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper, nutmeg
4 Butterfly steaks
7-10 Tbsp (à ca. 150 g)
1 TABLESPOON clarified butter
1-2 TABLESPOONS Gravy (from the tube)
300 ml milk, 1 tablespoon butter
1⁄2 Beet Cress

Directions

1
Peel and wash the carrots and potatoes and cut them into large pieces. Cover and cook in boiling salted water for about 20 minutes.
2
Pat the steaks dry. Heat lard in a pan. Fry the steaks for 2-3 minutes on each side. Season with salt and pepper. Take out, keep warm.
3
Deglaze the frying set with 1⁄4 l water, bring to the boil. Stir in gravy and simmer for 2-3 minutes. Season to taste with a little salt and pepper.
4
In the meantime warm up the milk. Drain potatoes and carrots. Stir in milk and butter and mash everything coarsely. Season to taste with salt and nutmeg. Cut cress from the bed. Arrange everything, sprinkle with cress.
5
Wash the figs, dab dry and cut into eighths. Wash the rosemary and dab dry. Pluck needles and chop roughly.
6
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). Cut cheese into 8 slices. Arrange with the figs on two oven-proof plates or tins. Drizzle with honey and sprinkle with rosemary.
7
Cook in a hot oven for 6-8 minutes. Serve with baguette.