Steak Strindberg with parsley potato salad

Name: Steak Strindberg with parsley potato salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 Sirloin steaks (about 200 g each); 4 TABLESPOONS Dijon mustard; 4 Shallots, finely chopped; 7-10 Tbsp salt, freshly ground pepper; 7-10 Tbsp Flour; 7-10 Tbsp Butter and oil; 8 oblong waxy potatoes; 1 Fennel; 1 Garlic clove, peeled; 6 TABLESPOONS chopped parsley; 50 ml Olive oil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 Sirloin steaks (about 200 g each)
4 TABLESPOONS Dijon mustard
4 Shallots, finely chopped
7-10 Tbsp salt, freshly ground pepper
7-10 Tbsp Flour
7-10 Tbsp Butter and oil
8 oblong waxy potatoes
1 Fennel
1 Garlic clove, peeled
6 TABLESPOONS chopped parsley
50 ml Olive oil

Directions

1
Place the steaks on a cutting board, spread 1 tablespoon of mustard on each side and cover with shallots. Season with salt and pepper. Carefully turn the steaks from both sides in the flour and fry in butter and oil (first with the shallots side down) for 2-3 minutes on each side.
2
Boil the potatoes in salted water and cut them in half. Cut the fennel into fine slices. Puree the garlic, parsley and oil until smooth, add salt and pepper. Mix the parsley oil with the potatoes and fennel.
3
Serve the steaks still warm with the parsley potato salad.