½ spoon. of oil soup
400 g (2 pieces) steaks from the bullock
2 spoon. of butter soup
2 garlic cloves
60 g shallots
2 spoon. of chopped fresh parsley soup
250 ml red wine
2 spoon. of balsamic vinegar soup
150 ml water
1 tablespoon. salt flower tea
qb mix of mill peppers
250 g frozen sliced potatoes
1. Heat the oil in a frying pan and grill the Angus steaks for about 3 minutes on each side and remove to a plate.
2. Add butter, garlic and shallots, previously peeled and chopped, and herbs to the same pan. Scrape the steak residues well with the help of a wooden spoon and cook for about 3 minutes.
3. Add the red wine, balsamic vinegar and water and let it evaporate until you get a consistent sauce. Add the steaks and season with fleur de sel, pepper and fresh thyme.
4. Prepare the potatoes, following the instructions on the package and serve with the meat.