Remove the skin from the onions, cut into thin corners. Cut cress into small pieces. Finely chop garlic, chives and parsley. Cut cheese into small flakes. Toast slices of white bread, rinse lettuce, drain, dress with a tiny bit of fruit vinegar, salt, canola oil and pepper. Season steaks with salt and pepper.
For the croutons: Heat frying pan, add fresh butter, add garlic, sauté until translucent. Mix in mustard, chives and parsley. Spread mixture on toast and cut bread twice crosswise.
Preparation Heat frying pan with clarified butter and cook steaks on both sides until tender. Saute onions in hot clarified butter until translucent, add honey, extinguish with balsamic vinegar – season.
Place steaks in a roasting pan, pile balsamic onions on top, pin garlic croutons. Spread the cheese flakes evenly over the top and bake in the oven at 180 °C for six to eight minutes.
Serve:
Spread dressed frisée evenly on flat plate, place steak on top. Sprinkle with cress and garnish with basil.
620 Kcal – 36 g fat – 46 g egg white – 27 g carbohydrates – 2 Be (bread units)
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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