Minute Steak

A deliciously edible composition consisting of thinly sliced ​​beef tenderloin, potato gratin prepared thinly in harmony with the meat, baked seasonal vegetables and cognac sauce with black pepper.

Food. You can offer La Torre's special braised meat recipe, the tips of which we learned from chef Erol Sarıdoğan in the Com special shoot, to your loved ones along with other La Torre recipes.

Pound the beef tenderloin and slice it very thinly. Season with finely ground salt, black pepper and fresh thyme and cook on the grill for 1 minute.

Slice the peeled potatoes very thinly in a slicer machine. Arrange the potatoes in a single row on a buttered baking tray. Sprinkle with spices.

Add cream and parmesan powder on top. Prepare a three-layer baked potato this way.

Sprinkle parmesan cheese on top again and bake, covered, in a preheated oven at 180 degrees for 15-20 minutes.

For oven vegetables; Wash the carrots, zucchini and red beets in plenty of water and dry them and slice them thinly into round rings.

Marinate with other ingredients except chives and bake in the oven for 8-10 minutes. Add finely chopped chives while serving.

For the cognac pepper sauce; Fry the onion, garlic and mushrooms chopped into small pieces, respectively.

Add colored peppercorns by breaking them. Add the cognac. Finally, add demi-glace sauce and cook over high heat to complete the sauce preparation.