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700 g fillet steak fillets

700 g potato balls, cut into four

1 tablespoon olive oil

3 tablespoons of butter

5 minced garlic cloves

1 sprig of fresh rosemary

1 tablespoon chopped fresh salsa

Pepper sauce

Salt and pepper (ground to the hour) to taste

Pink pepper (ground at the time) or chorizo ​​pepper flakes to taste (optional)

1/3 cup soy sauce


In a large bowl, toss the steak strips with the soy sauce, olive oil, ground pepper, and pepper sauce. Reserve and let marinate while you cook the potatoes. In a massive skillet, over medium/excessive warmness, combine 1 tablespoon olive oil and 1 tablespoon butter. When the butter melts, add the potatoes. Cook for about 4 minutes, move and cook for 5 more minutes until the potatoes are golden brown and soft. Transfer to a plate and reserve. maintain the equal pan on medium warmth and upload the 2 tablespoons of butter, garlic, pink pepper (or chorizo ​​pepper flakes) and sparkling herbs. Put the meat strips in the pan, keeping the drained for later. Cook each side of the fillet for 1 minute, until well browned. regulate the time relying on how you want your steak. Before finishing the fillet, you can move the reserved head, if you wish, and cook for a minute. Add the potatoes back to the pot and heat. Remove from heat and serve immediately.