Viennese steak - Wienerbiff (retro)

VIENNESE STEAK
Wienerbiff

4 servings

4 beef steaks

salt, white pepper
1 tablespoon butter or margarine
1 tablespoon oil
4 lemon slices

Spicy butter:

2 tablespoons butter or margarine
1 tablespoon grated horseradish
chopped parsley

Stir the fat for the spicy butter until soft, then add horseradish and lots of chopped parsley. Shape to a roll and put it in the fridge.

Heat up the fat in a frying pan and put in the beef steaks, flavoured with salt and pepper. Brown them for 2 to 4 minutes on each side, depending on how thick they are, and put them on a warm serving plate.

Cut the spicy butter in 4 slices, place each of the butter slices on a lemon slice and decorate the steaks with this.

Raw-fried potatoes or fries are very good with this, but also boiled vegetables or a salad (guess what I choose? Yep, a tomato salad!).

Enjoy!

Bella