Steak-1

1 serving


Wash the meat, remove the vertebral bone and cut across 4 entrecotes, leaving each with a costal bone. Clean from films, cut off excess fat, beat off the cut surface with a heavy knife (blunt side) and cut slices with even edges
1. 5 cm thick. Clean horseradish is planed on thin strips. Just before frying, sprinkle the meat with flour and salt. Fry on highly heated fat until a ruddy crust forms. If the mezzanine is overcooked, they will be tough. We put the ready-made entrequots on a dish, putting a piece of green oil on each. Serve to the table with chips.