Steaks of thinly sliced ​​fillet with asparagus / bacon rolls, basil pesto and mojo salsa

Ingredients for Steaks of thinly sliced ​​fillet with asparagus / bacon rolls, basil pesto and mojo salsa

Instructions for Steaks of thinly sliced ​​fillet with asparagus / bacon rolls, basil pesto and mojo salsa

To prepare the Steaks of thinly sliced ​​fillet with asparagus / bacon rolls, basil pesto and mojo salsa recipe, please follow these instructions:

Steaks: The 4 steaks come on the hot grill grill and grill approx. 2 - 3 minutes on each side. Season with salt and pepper.


Asparagus / bacon rolls: The lower dry part of the asparagus is broken.

A slice of bacon wraps around each asparagus. Place them a couple of minutes on the grill until the bacon is crispy.


Basil Pesto: Bring all the ingredients into a blender and blend it to a linden dressing that is seasoned with salt and pepper.

Served to the meat.


Salted potatoes: Wash the potatoes and cook them 15-20 minutes in water, add 1 dl of crude salt.

When the potatoes are tender, the water is poured.

Keep the pot on the heat and shake it quite gently until all the heat is boiled, the salt dries and the potatoes begin to frown.


Carrots in thyme: Boil the calf broth in a saucepan with thyme and sugar.

Scrub the carrots and give them a boil. Let them lie in the pan and cool in the broth.


Mojo salsa: Bring spicy cumin, garlic, red chilli (freeze for kernels) and peppers in a blender and blend them

Then pour oil, water and vinegar and mix again.

Served to potatoes and meat.