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Limousin club steak with sambal salad
30 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 888
  • Fat about 59g
  • Carbohydrates about 28g
  • Protein about 59g
This is needed
This is needed for 4 people
Sweet potatoes
  • 0.5 tsp salt
  • 2 tbsp oil
  • 400 g sweet potatoes, cut into approx. 2 cm cubes
Club steak
  • 2 tbsp Oriental spice mix
  • 2 tbsp olive oil
  • 2 club steaks (e.g. Fine Food Limousin Clubsteak), approx. 500 g each
Sambal mahoi salad
  • 1 tbsp oil
  • 300 g shiitake mushrooms, cut into pieces
  • 3 spring onions incl. green parts, cut into thick rings
  • 2 tsp sambal oelek
  • 0.5 tsp salt
  • 2 tbsp crème fraîche
  • 1 tbsp white wine vinegar (e.g. Fine Food Condimento bianco barricato)
  • a little sugar
  • 100 g rocket
  • 2 tbsp olive oil
  • 80 g pecan nuts, toasted, coarsely chopped
  • 0.25 tsp salt
To serve
  • a little sea salt
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And that's how it's done
And that's how it's done
Sweet potatoes
Mix the sweet potatoes with the oil and salt, spread onto a baking tray lined with baking paper.
To bake
Approx. 20 mins. in the centre of an oven preheated to 200°C.
Club steak
Combine the spice mix with the oil, coat the club steaks with the mixture and fry in a large pan over a medium heat for approx. 6 mins. on each side (à point). Remove, transfer to a warm plate, cover with foil and leave to rest for 10 mins.
Sambal mahoi salad
Heat the oil in a wide pan, fry the shiitake mushrooms and spring onions for approx. 2 mins, season with salt. In a large bowl, mix the sambal, crème fraîche, condimento, olive oil, sugar and salt to make a dressing. Add the sweet potatoes, shiitake mushrooms, spring onions, pecan nuts and rocket to the dressing, mix carefully and serve on 4 plates.
To serve
Cut the bones off the steaks, carve the meat into thin slices, place on top of the salad, sprinkle with fleur de sel.