Classic steak

Name: Classic steak
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Egg yolk (size M); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 TEASPOON medium hot mustard; 7-10 Tbsp Juice of 1 lemon; 1 pinch Sugar; 125 ml + 1 tablespoon of oil; 500 g Tomatoes; 1 Shallot; 1 collar Oregano; 500 g Potatoes; 250 ml Frying oil (e.g. rape seed oil); 4 Beef fillet medallions (150 g each); 7-10 Tbsp Lemon Pepper; 1 Lemon slice

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Egg yolk (size M)
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 TEASPOON medium hot mustard
7-10 Tbsp Juice of 1 lemon
1 pinch Sugar
125 ml + 1 tablespoon of oil
500 g Tomatoes
1 Shallot
1 collar Oregano
500 g Potatoes
250 ml Frying oil (e.g. rape seed oil)
4 Beef fillet medallions (150 g each)
7-10 Tbsp Lemon Pepper
1 Lemon slice

Directions

1
Beat the egg yolks, salt, pepper, mustard, 1 teaspoon lemon juice and sugar in a bowl with the whisk of the hand mixer until foamy. When the mixture is well stirred, first add the oil drop by drop.
2
When the mixture is creamy, add the oil in a thin stream. Add the rest of the lemon juice and chill. Wash the tomatoes, dab dry, quarter, seed and dice the flesh.
3
Peel the shallot and cut into fine cubes. Wash the oregano, dab dry and pluck except for something to garnish. Mix tomato cubes, shallots and oregano in a bowl. Season with salt and pepper.
4
Peel the potatoes and cut them into fine sticks. Heat frying oil in a pot. In the meantime season medallions with salt and lemon pepper. Heat 1 tablespoon of oil in a pan and fry the medallions on both sides for about 5 minutes.
5
Put potato pegs into the hot fat and deep-fry. Let it drip off on kitchen paper. Place in a bowl and salt. Arrange steaks on plates. Add tomatoes and serve garnished with oregano.
6
Add french fries and lemon mayonnaise. Garnish with a slice of lemon if desired.