Farmer steak with celery pie. Cranberry compote and hazelnut potatoes

Ingredients for Farmer steak with celery pie. Cranberry compote and hazelnut potatoes

Instructions for Farmer steak with celery pie. Cranberry compote and hazelnut potatoes

To prepare the Farmer steak with celery pie. Cranberry compote and hazelnut potatoes recipe, please follow these instructions:

Place the steaks on top of the fat edge down on a hot frying pan for 3-4 minutes until the grease begins to melt and turn golden. The steaks are seasoned with salt and pepper and brown on both sides. - Lower the heat and steak the steaks for 2 more minutes on each side.

Cranberries, brown daffodils and orange juice are boiled under low heat for approx. 20 minutes and then cool. Celery peeled, cut into small pieces and cook very tenderly with cream at low heat under lid, approx. 1/2 hours. The lid is removed and the flow of celery is boiled into thick cream consistency. Celery and cream are blended into a smooth pear with Parmital and seasoned with salt and pepper.

Potatoes peel, rinse and dry well. Cut the potatoes in thin slices across without cutting the potato completely. - If necessary, place a pot of potatoes behind the potato so that the knife is stopped by the shaft and does not cut the potato all the way through.

A baking sheet is covered with baking paper and the potatoes are placed on the plate. - Brush with melted butter and oil, sprinkle with salt and bake for 45 minutes at 200o.