If you need to serve a meal that looks great, tastes amazing and is totally out of time, this is the dish! I guarantee that if someone eats meat, they will definitely like it, and you will definitely be able to make it, even without much practice in the kitchen.
Let’s start with the potatoes. Buy small potatoes and cook them in boiling water, skin on and all, until they are soft. Turn off the heat, drain the potatoes and cut them in half. Place a frying pan over low heat with a tablespoon of butter and 1 tablespoon of olive oil.
Lay the potatoes straight side down until they are golden brown. Turn them over, sprinkle salt and pepper and keep them on the heat for a few more minutes to brown the crust. Reserve.
Now let’s get to the meat:
Baby Beef, contrary to what many people think, is not the meat of early steers, it is the brains of the rump. I buy the medallions ready-made, but if you can’t find them, ask the butcher to cut them into tall steaks, which is the same.
You will sprinkle the meat with salt and pepper when it goes to the fire so that it does not release water. To grill meat to perfection, or even make your daily steak, place the non-stick frying pan on the heat without oil and let it get very hot.
Now you put the meat in and forget about it until some “puddles” of blood appear on top. No need to pierce the meat with a fork or rub the meat. fagot in the frying pan, okay? Just turn it over and let the other side brown. If you want, you can add a little olive oil or butter just for flavor, but you really don’t need it.
The mustard sauce is amazing!
Mix 3 generous spoons of ricotta cream with a spoon of Dijon Mustard that I have at home, I added a little milk to make it thinner, I salted it and put it in the microwave just to heat it up. If you can’t find ricotta cream, use heavy cream, if you don’t have Dijon mustard, use regular mustard, but in this case, just 2 tablespoons.
Add some greenery on top to give it some charm, it can be parsley or whatever herb you want.
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