Butterfly steaks with cream cheese sauce
DIFFICULTY
easy
easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
4
- 1/2 bunch Spring onions
- 1 collar Radishes
- 1 TABLESPOON Butter or margarine
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 150 g ripened cream
- 1 (200 g) Package
- 7-10 Tbsp Double cream cream cheese
- 4 Butterfly steaks
- 7-10 Tbsp (à ca. 150 g)
- 20 g clarified butter
- 7-10 Tbsp coarse black pepper
- 7-10 Tbsp Parsley
Directions
- 1
Clean and wash spring onions and cut them into fine rings. Clean, wash and cut radishes into quarters or eighths, depending on size. Heat the fat. Sauté spring onions in it. Season with salt and pepper.
- 2
Add cream and bring to the boil. Stir in cream cheese. Cook for five minutes over medium heat. Wash the steaks, dab dry. Heat clarified butter in a pan. Fry the steaks for 8 to 10 minutes.
- 3
Season with salt and pepper. Stir the radishes into the cheese sauce. Season to taste again. Arrange steaks and sauce on plates. Sprinkle with lots of coarse pepper. Serve garnished with parsley. Duchess potatoes taste good with it.
More Delicious Recipes
