Minced beef steaks with bearnaise and palm cabbage
500 g minced beef - low fat
1 egg yolk
1 finely chopped onion
1 tablespoon ketchup
2 cloves of garlic
1 teaspoon Worcestershine sauce
1 teaspoon of tabasco sauce
1 teaspoon of mustard
Chop the garlic and onions.
Mix all ingredients into the meat and form the steaks, so there are no cracks on the edge.
Palm cabbage (cook the small palm cabbage for 4 minutes in 1 part butter and 2 parts water added salt)
Small pan fried potatoes
1 dl white wine vinegar
2 dl white wine
salt and pepper
3 egg yolks
250 g clarified butter
Estragon leaves (chopped fine)
peel and chop the shallot.
Boil shallot with the tarragon stems and pepper corns in white wine vinegar and white wine until 1 dl remains.
Sieve the mixture into a new pot and whisk it with some salt and the egg yolks over low heat.
When the mixture is creamy, pour in the melted butter, little after little
Season with salt, pepper and chopped tarragon leaves.
Serve the steaks with palm cabbage, friseé salad, bearnaise and small pan fried potatoes.