4
Veal sirloin steak with potato wedges, chard and bacon
30 - 60 minutes
veal sirloin steak (entrecote)
*
frying
521
Preparation
Wash the Swiss chard thoroughly, shake dry and cut into strips (julienne). Clean and finely chop the garlic and shallots. Heat the oil in a pan and fry the shallots. Add the garlic and let it sauté for 1 to 2 minutes. Add the Swiss chard and fry, stirring constantly, until the strips are soft. Add salt, pepper and cumin, then stir in the whipped cream. Simmer for 5 more minutes and then keep warm.
Preheat the oven to 180°C (356˚F) (top and bottom heat). Wash and peel the potatoes and cut them into eighths. Place a piece of baking paper on a baking tray and divide the potato wedges over it. Mix the olive oil with the spices and brush the potato wedges with it. Place the baking tray in the oven and bake the wedges for about 30 minutes until golden brown. Then keep them warm.
Pat the entrecotes dry with kitchen paper. Heat some butter in a large frying pan and fry the steaks for 6-8 minutes on each side. Season with salt and pepper. In the meantime, halve the bacon slices and fry them in a pan without fat until crispy. Serve the sirloin steak on the plate, garnished with the potato wedges and chard. Place 4 pieces of bacon on each steak.
Ingredients:
- 4 pieces of 160-180 g veal sirloin steak (entrecote)
- 1 tbsp butter
- 8 slices of bacon
For the grice mix:
- 800 g Swiss chard leaf
- 1 clove of garlic
- 2 shallots
- 1 tbsp cooking oil
- Salt
- Pepper
- 1/4 tsp cumin powder
- 50 g whipped cream
For the patato wedges:
- 8 potatoes
- 4 tbsp cooking oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika powder
Nutrition values
31
28
41
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