Steak to truffle puree with sauerkraut
DIFFICULTY
easy
easy
RATING
COOK TIME
15 mins
15 mins
TOTAL TIME
15 mins
15 mins
Ingredients
Servings:
4
- 1 can(s) (425 ml) Sauerkraut
- 4 (150 g each) Beef fillet steaks
- 1-2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 pack of Mashed potatoes the complete package
- 1 jar (80 g) Truffle butter
- 5-6 Tbsp Whipped cream
- 7-10 Tbsp Aluminium foil
Directions
- 1
Drain the sauerkraut. Dab fillets dry. Fry in hot oil for 2-3 minutes on each side. Season with salt and pepper.
- 2
For the puree, boil 1/2 l water and 1/2 teaspoon salt. Take the pot from the stove and stir in the puree flakes. Fold in 1 tablespoon truffle butter and sauerkraut. Cover and leave to stand so that the cabbage gets warm.
- 3
Wrap the steaks in foil and let them rest for a short time. Deglaze the meat with 5-6 tablespoons of water and cream. Simmer for 2-3 minutes. Season with salt and pepper.
- 4
Stir the puree again and season to taste. Arrange everything. Spread the rest of the truffle butter on the steaks.
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