Vodka steak with potatoes to cream "chupe"7

For the steak: wash and dry the steak. Add Salt uniformly to the meat and wrap well in several spin of Alusa Plast, but eye with which the juice falls.

Put on the glass parsley, thyme, pepper, shallots and chop 10 sec / Speed ​​progressive 5-7-10.

Add vodka, olive oil and mix 10 sec / Speed ​​3. Add marinated to a steak that is enveloped in Aluse, taking care whenever you do not fall juice. Refrigerate for 1 or 2 days. In the middle of the time of marinade turn the steak to impregnate the flavors homogeneously.

Remove the steak from the refrigerator and leave at room temperature by 2 h before cooking.

Put the butterfly lying on the varomary container to allow steam and reclode the steam, keep it closed. Reserve.

Put water in the glass and locate the varoma on the top (Inside) round of the glass. Program 30 min / Varoma / Speed ​​2. Turn the meat and program 10 min / varoma / speed 2 and will be ready.

Remove the varmer, hope that the meat is cooled in the roasting bag. It can be refrigerated by 24 h more.

At the time of serving, cut as roast beef or medallions.

For the sauce: put in the vessel 300 ml of cooking juice, the meat broth and program 5 min / varoma / speed 2.

Add butter and beat 30 sec / Speed ​​4. Serve on the steak.

For cream potatoes: Preheat the oven at 210 ° C

Put the garlic and trocee 5 sec / Speed ​​5

Add potatoes cut into very fine sheets (2-3 mm), cream, salt, pepper, nutmeg and program 25 min / 90 ° C / turn on the reverse / speed 1

Pour the mixture into a furnace source. If you wish, cover it with grated cheese. BORNE 15-20 minutes (210 ° C)

Serve accompanying the steak.

Bárbara Larraín. "chupe"7.