Ingredients
For 4 Persons
- 750 g small young potatoes
- 500 g small mushrooms
- 3 rump steaks (approx. 600 g)
- 8 stalk(s) of thyme
- 5 sprigs of rosemary
- 50 g of clarified butter
- Salt
- Steak pepper
- 1 clove of garlic
- 1 organic lemon
- 200 grams of Greek yoghurt
- 50 g salad cream
- Pepper
Preparation Time:
Difficulty: Easy
Step 1
Wash the potatoes thoroughly, drain and halve or quarter
lengthwise, depending on their size. Clean mushrooms. Cut steaks into strips.
Wash the thyme and rosemary, shake dry and set aside some for garnish. Pluck
off the remaining stems, leaves and needles and chop.
Step 2
Heat 15 g of clarified butter in a pan, sear the strips of
steak briefly while turning. Season with salt and steak pepper and remove from
the pan. Put 15 g clarified butter in the hot pan, sauté the mushrooms for 4-5
minutes while turning. Season with salt and steak pepper and remove from the
pan.
Step 3
Put 20 g of clarified butter in the hot pan and add the
potatoes. Fry covered at medium heat for 10 minutes. Shake or swivel the pan
from time to time to turn the potatoes.
Peel garlic and chop finely. Wash the lemon in hot water,
pat dry and finely grate the zest. Squeeze 1/2 lemon. Mix the yoghurt, salad
cream, garlic, half the lemon zest and 1-2 tsp lemon juice. Season with salt
and pepper, place in a bowl and sprinkle with the remaining lemon zest and
pepper.
Step 5
After 10 minutes, season the potatoes with salt and steak
pepper and fry for about 2 minutes, uncovered. Add the steak strips, mushrooms
and chopped herbs and fry everything together for another 1-2 minutes. Pour
some garlic sauce onto the finished pan and garnish with thyme and sprigs of
rosemary.
Nutrition info
1 portion approx. : 570 calories | 44 grams of protein | 27 grams of fat | 33 grams of carbohydrates