Chopped beefsteak under a cheese crust
6 servings
40 minutes
Recipe from Evgeny Mikhailov, chef of the Drinks @ Dinners restaurant.
1
Grind the meat through a meat grinder. Add mustard, Worcestershire sauce, 10 grams of salt, and 3 grams of pepper. Shape the mixture into 300-gram beefsteaks resembling burger patties using wet hands.
- Beef brisket: 1 kg
- Dijon mustard: 80 g
- Worcestershire sauce: 20 g
- Salt: 10 g
- Ground black pepper: 3 g
2
Fry the steaks in olive oil on both sides until golden brown. Then place them in a tray, sprinkle with grated Parmesan or top each steak with a slice of Gorgonzola and put in a preheated oven at 200 degrees for 12 minutes.
- Olive oil: 30 ml
- Gorgonzola cheese: 30 g
3
Cut cherry tomatoes into wedges, mix with herbs, season with salt, and dress with olive oil.
- Cherry tomatoes: 100 g
- Fresh herbs: 5 g
- Salt: 10 g
- Olive oil: 30 ml
4
Dilute cherry jam with water to a sauce consistency, add a bit of freshly ground pepper, and heat.
- Cherry jam: 80 g
- Ground black pepper: 3 g
5
Pour cherry sauce at the bottom of the serving plate, place the steak on top, garnish with green salad and tomatoes, and serve.
- Cherry jam: 80 g
- Beef brisket: 1 kg
- Fresh herbs: 5 g
- Cherry tomatoes: 100 g