BEEF STEAK WITH GARLIC CREME
Biffstek med vitlökskräm
A nice, well-prepared beef steak doesn’t need a lot of stuff to taste lovely. A herb and garlic crème lifts the taste to the skies …
4 servings
4 beef steaks, approx 4 oz each
2 teaspoons butter or margarine
½ teaspoon salt
white pepper
Garlic crème:
1 garlic clove
2 tablespoons cream cheese
2 tablespoons Greek or Russian yogurt
(or Kesella if you can find it, but I doubt it!)
2 tablespoons chopped chives
black pepper
Leave the meat in room temperature for about 20 minutes.
Crush the garlic in a small bowl, blend in the cream cheese an yogurt and stir. Finely chop the chives, but save some for decoration. Mix most of the chives into the crème and flavour with black pepper.
Wipe off the beef steaks and flavour with salt and pepper. Fry them on rather high heat in the fat until golden brown and as red on the inside as you want them to be. You can also flavour the meat after frying.
Serve the beef steaks on warm plates and a spoonful of garlic crème on each. Decorate with the saved chives.
Fresh herbs are good in the crème. You can substitute garlic and chives with 2 to 3 tablespoons of different fresh, chopped herbs. Serve with baked potatoes and a salad.
Enjoy!
Bella
Biffstek med vitlökskräm
A nice, well-prepared beef steak doesn’t need a lot of stuff to taste lovely. A herb and garlic crème lifts the taste to the skies …
4 servings
4 beef steaks, approx 4 oz each
½ teaspoon salt
white pepper
Garlic crème:
2 tablespoons cream cheese
2 tablespoons Greek or Russian yogurt
(or Kesella if you can find it, but I doubt it!)
2 tablespoons chopped chives
black pepper
Leave the meat in room temperature for about 20 minutes.
Crush the garlic in a small bowl, blend in the cream cheese an yogurt and stir. Finely chop the chives, but save some for decoration. Mix most of the chives into the crème and flavour with black pepper.
Wipe off the beef steaks and flavour with salt and pepper. Fry them on rather high heat in the fat until golden brown and as red on the inside as you want them to be. You can also flavour the meat after frying.
Serve the beef steaks on warm plates and a spoonful of garlic crème on each. Decorate with the saved chives.
Fresh herbs are good in the crème. You can substitute garlic and chives with 2 to 3 tablespoons of different fresh, chopped herbs. Serve with baked potatoes and a salad.
Enjoy!
Bella
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