Horse Steak With Vinaigrette Dressing
Ingredients:
300 grams. (2 or 3 steaks) against fillet without fat
1 tablespoon (soup) of corn oil for frying
A pinch of salt to each side of the steaks
Prepare the way of Simple Steak:
Put to fry in a pan with a thick bottom (type pressure cooker) or iron skillet.
Constant high heat all the time to seal the meat, leaving a surface crust
Preferably a steak fry at a time.
Place the oil in the pan, so heated place the steak not move, do not be turning the steak.
If you like rare, the steak itself shows the point, he comes off the bottom of the pan, turn around and do the same procedure on the other side.
If you prefer the more steak cooked leave a little more.
A fried egg to put over the steak.
The fried egg on top of the steak flame (the horse steak).
Sauce Vinaigrette:
1 large onion, cut into very thin slices
1 tablespoon (soup) of oil eyelet
2 tablespoons (soup) of red wine vinegar
4 tablespoons (soup) of warm water
1 tablespoon (coffee) shallow salt
Mode Prepare the sauce:
In a deep skillet, fry the onion in the oil until wilted, add the vinegar and water and salt, leave cooking until almost dry around the net. Reserve.
Serve mode:
Place the steak on the plate over a fried egg on the side the vinaigrette and garnish with red lettuce leaves.
With white rice or whole baked potato.
Note:
Before Serving, remember to heat the dish with hot water, then drain the water and dry.
Curiosity:
Tournedos are round steaks of about two (2) centimeters tall 130-140 grams. taken from the thinnest part of the filet mignon.
Chateaubriand steak is 300-500 grams. (Larger than that weight, turn roast beef) cut into the widest part of filet mignon.
The T-bone steak is a steak cut to the bone in the middle, having a fillet part and the other counter fillet.
Small and thin escalope are used lean meats, rump, titty and topside.
Chop or Chuleta against bone steak.
Follows in the next publications, other sauces to put on steaks.
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