Fillet steaks with blue potato chips and tomato salsa

Name: Fillet steaks with blue potato chips and tomato salsa
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g Tomatoes; 1 Onion; 1/2 Pot of basil; 4 TABLESPOONS Wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g blue potatoes (blue Swede); 1 l Frying oil; 4 Beef fillet steaks (approx. 180 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Aluminium foil

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g Tomatoes
1 Onion
1/2 Pot of basil
4 TABLESPOONS Wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g blue potatoes (blue Swede)
1 l Frying oil
4 Beef fillet steaks (approx. 180 g each)
2 TABLESPOONS Oil
7-10 Tbsp Aluminium foil

Directions

1
Wash, quarter and seed the tomatoes. Cut the flesh into small cubes. Peel and finely dice onion. Wash basil, shake dry, pluck leaves from stems and cut into strips. Mix tomato and onion cubes, basil and vinegar. Season with salt and pepper
2
Peel the potatoes and cut or slice them very thinly. Heat frying oil. Fry the potato slices for 2-3 minutes in portions. Drain on kitchen paper and season with salt
3
Rinse steaks and pat dry. Heat the oil in a pan. Fry the steaks for 2-3 minutes on each side. Season with salt and pepper, wrap in aluminium foil and let rest for about 3 minutes
4
Remove the steaks from the foil. Serve with potato chips and tomato salsa