Butterfly steak with carrot stomp

Name: Butterfly steak with carrot stomp
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 kg Potatoes; 500 g Carrots; 7-10 Tbsp Salt; 1/4 l Milk; 1 TEASPOON Butter; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 4 (150 g each) Butterfly steaks; 1/4 l Vegetable broth (instant); 1 TABLESPOON dark sauce thickener; 1 Beet Cress

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 kg Potatoes
500 g Carrots
7-10 Tbsp Salt
1/4 l Milk
1 TEASPOON Butter
7-10 Tbsp Pepper
2 TABLESPOONS Oil
4 (150 g each) Butterfly steaks
1/4 l Vegetable broth (instant)
1 TABLESPOON dark sauce thickener
1 Beet Cress

Directions

1
Peel, wash and chop the potatoes and carrots. Cook in boiling salted water for about 20 minutes. Drain potatoes and carrots. Warm up milk and butter. Add to the potatoes and carrots and mash coarsely. Season to taste with salt and pepper. Heat oil in a pan.
2
Dab butterfly steaks dry and fry them in the pan for 2-3 minutes on each side, remove. Deglaze the frying stock with broth. Stir in sauce thickener, bring to the boil. Season to taste with salt and pepper. Rinse cress and cut from the bed. Sprinkle over the puree. Arrange puree, butterfly steaks and sauce on plates