Steak with Pea Puree & Walnut



  • Peas 1 pack
  • Milk 16,80 oz
  • Flour 2 tablespoons
  • Butter 3 tablespoons
  • Olive oil 1 tablespoon
  • Steak 1,32 lbs
  • Salt
  • Black pepper
  • Cumin
  • Leave of Daphne
  • Walnut
  • A handful


Boil the peas in salted boiling water for a few minutes and drain. Then puree the peas.

For the bechamel sauce, fry the flour and 2 tablespoons of butter together. When it becomes homogeneous, slowly feed the milk into it and be careful not to clump together.

Add bay leaf and black pepper, mix and cook until it reaches the consistency of pudding, then take the bay leaf from it.

Mix the pea puree with the bechamel sauce.

Cook thinly sliced ​​steak pieces with 1 tablespoon of oil in a skillet or on the grill. Take care not to dry it out.

Let the steaks rest and slice into finger-thick slices.

Mash the walnuts in a mortar. Fry in a pan with 1 tablespoon of butter.

Place the mash on the serving plates and the steak slices on them.

Pour the roasted walnuts on it and serve hot.

ENJOY YOUR MEAL

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