Steak with Capers, Pickles and French Fries

Ingredients

• 4 Rindersteaks (à ca. 150 g)
• 800 g Kartoffeln
• 1 TL getrocknete Rosmarin
• 8 Tomaten
• Olivenöl (extravergine)
• 8 Pilze (Shiitake)
• 1 kleine rote Zwiebel
• 10 EL fein zerkrümeltes Weißbrot (vom Vortag)
• Salz
• Pfeffer (aus der Mühle)
• Fett (zum Frittieren)
• 3 EL Kapern (in Essig eingelegt, gehackt)
• 2 fein gehackte Gewürzgurken
• 1 EL Petersilie (fein gehackt)

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Clean the mushrooms, carefully remove stems and gills, finely chop them. Peel and finely chop the onion. Mix the bread crumbs with onion and mushroom mix. Knead with 4 tbsp olive oil, salt and pepper, then fill the mushrooms. Place on a greased baking sheet, add whole tomatoes, bake for 20-25 minutes.

3. 3.

   Heat fat in a pot to about 165°C; bubbles appear when a wooden spoon is dipped. Peel potatoes, cut into even sticks, pat dry. Fry portions for ~5 min until tender but not browned. Remove, raise temperature to ~190°C, fry again for 2 min until crisp and golden. Drain, season with salt and rosemary.

4. 4.

   Place steaks on a non‑stick grill pan and sear each side for 3-5 minutes. Meanwhile mix capers, pickles, pepper, parsley and 4 tbsp oil. Season finished steaks, drizzle with caper oil, serve immediately with stuffed mushrooms, roasted tomatoes and fries.