Viennese steak with horseradish béchamel potatoes and Romanesco

Name: Viennese steak with horseradish béchamel potatoes and Romanesco
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g Potatoes; 7-10 Tbsp Salt; 4 TABLESPOONS Butter or margarine; 6 TABLESPOONS Flour; 1/4 l Vegetable broth; 1/4 l Milk; 4 TABLESPOONS Horseradish (glass); 7-10 Tbsp Pepper; 1 Head Romanesco; 4 Rump steaks (approx. 150 g each); 2 Eggs (size M); 12 TABLESPOONS Breadcrumbs; 1/2 bunch Chives; 4 TABLESPOONS clarified butter; 7-10 Tbsp Lemon wedges and parsley

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g Potatoes
7-10 Tbsp Salt
4 TABLESPOONS Butter or margarine
6 TABLESPOONS Flour
1/4 l Vegetable broth
1/4 l Milk
4 TABLESPOONS Horseradish (glass)
7-10 Tbsp Pepper
1 Head Romanesco
4 Rump steaks (approx. 150 g each)
2 Eggs (size M)
12 TABLESPOONS Breadcrumbs
1/2 bunch Chives
4 TABLESPOONS clarified butter
7-10 Tbsp Lemon wedges and parsley

Directions

1
Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes. Melt 2 tablespoons of fat in a saucepan. Stir in 2 tbsp. flour and sweat briefly. Add stock and milk while stirring.
2
Bring to the boil, cook for 3-5 minutes and season with horseradish, salt and pepper. Clean the Romanesco, cut the florets from the stalk and wash. Wash the meat, dab dry and season with salt and pepper.
3
Whisk the eggs in a deep dish. Turn the steaks one after the other in 4 tablespoons of flour, eggs and breadcrumbs. Drain potatoes and add to the sauce. Wash chives, shake dry and cut into small rolls.
4
Cook Romanesco in boiling salted water for about 5 minutes. Heat clarified butter in a pan and fry steaks in portions on both sides until crispy. Melt 2 tablespoons of fat. Drain Romanesco and sprinkle with the fat.
5
Arrange steaks, béchamel potatoes and Romanesco. Garnish with lemon wedges and parsley.