Mix all garlic butter ingredients and season to taste. Place garlic butter in the middle of baking paper and roll in the paper forming a roll of 2-3 cm thickness. Put the roll into refrigerator. Mix all marinade ingredients, rub the steaks with and put the meat aside for 2-3 hours to pickle. Pickled meat fry on grill or in hot grooved pan 2-3 minutes each side. The frying time of the steaks depends on the stake thickness and individual preferences. Fry the broad beans in butter with rosemary. Season with salt and pepper. Blanch the cauliflower, drain off and blend with butter and sour cream. Season to taste with salt and pepper. Serve the steaks with vegetables, garlic butter and lamb’s lettuce.
Cauliflower Hortex – 1 package
Broad beans Hortex – 1 package
8 x 100 g sirloin steaks
100 g butter
100 ml sour cream 30%
rosemary
lamb’s lettuce
salt, peppe
Marinade:
4 tablespoons rapeseed oil
2 tablespoons Dijon mustard
1 tablespoon fresh ground black pepper
salt Garlic butter:
4 tablespoons butter
2 garlic cloves
½ bunch of parsley
salt, Cayenne pepper
baking paper