Beefsteak

Preparation

Three different levels of doneness are used when cooking beef steaks:

Well-done – meat internal temperature at least +71°C

Medium – meat internal temperature +60…+65°C

Medium rare – meat internal temperature +50…+57°C.

BEEFSTEAK PREPARATION INSTRUCTIONS (for 2)

You’ll need: 400 g Rakvere beefsteak, salt, black pepper, 2-3 tbsp oil, 2 onions, 2 eggs, 1-2 tsp horseradish for the asking

Peel onions, slice, bronze in the oil and leave them waiting on a plate.
Season meat slices with salt and pepper, bronze in the hot oil from both sides. Cook meat according to your doneness preferance. Leave meat covered with foil waiting and at the same time fry two eggs.
Serve meat slices on the plate, pour over with frying broth, cover with onion rings and add fried eggs on top. For the asking add some horseradish, tastes good!
Serve together with fired potatoes and good cucumber salad