Ingredients:


For steaks:

2 loin cow steaks with about 180g each
1 tablespoon of butter
1 teaspoon full of dijon mustard with seeds
Black black pepper at q.b.
Salt q.b.

For the sauce:

250g of strawberries arranged and cut into slices
1 tablespoon of butter
1 chopped sweet onion
1 tablespoon well full of brown sugar
2 tablespoons balsamic vinegar
2 basil folks
Basil sprigs to decorate

For baked potatoes:

3 medium potatoes cut into slices
1 tablespoon of olive oil
1 Dry Thyme Shopper

For Cauliflower:

2 sprigs of cauliflower
1 teaspoon shallow saffron powder
Lemon



Preparation:

1. Begin by making the potatoes.
Season the potatoes with a little salt and the flasks of thyme.
Drizzle all with olive oil and mix.

2. On a board of going to the oven, spread the potatoes.
Bake the preheated oven in 180ºC and let bake for 40 minutes.

3. Make cauliflower.
In a pan with boiling water, season with salt, a little lemon juice and the saffron.
Stir and place cauliflower.
Tape and make cooking about 15 minutes.

4. However, season the steaks on both sides with salt and pepper.
Barre the steaks equally with mustard.

5. Make the sauce.
In a light frying pan butter and let it warm.
Add the onion, stir and let it out without letting.
Rehaults, add the strawberries and season with a pinch of salt.
Stir and cook on soft lumes about 10 minutes until strawberries start to undo.

6. After cooked strawberries, add sugar and basil leaves.
Stir very well and cook 1 minute.
After 1 minute, erase the fire and mix the balsamic vinegar.

7. Crush the sauce in the blender until creamy.
Book the sauce in a hot place.

8. When the cabbage is cooked, remove it with a skimmer for a plate.

9. Finally, fry the steaks.
In a light frying pan butter and let it warm up well.
Fry the steaks on both sides, 2 to 4 minutes on each side, as bad, medium or well past.

10. After baked potatoes and berrinhas, remove them from the oven.
Serve the steaks with the sauce and accompanied with potatoes and cauliflower.