Ekici Peynir

Ekici MUTFAKTA

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Point Steak

Point Steak

MATERIALS

  • 200 g of Veal steak fillet
  • 30 g of Fresh Mushroom
  • 50 g of Ekici Kashar Cheese
  • 5 g of Tomato
  • 5 g of Pepper
  • 100 g of Potato
  • 100 g of Sunflower seed oil
  • 5 g of Orzo
  • 100 g of Rice
  • 100 g of Ekici Butter
  • 20 g of Broccoli
  • 20 g of Carrot
  • 20 g of pumpkin
  • 20 g of Cauliflower
  • 50 g of Ekici Ricotta Cheese
  • 10 g of Demy Glace sauce
  • 5 g of Black pepper
  • 3 g of Thyme
  • 10 g of Salt
  • 5 g of Garlic
  • 10 g of Dry onion

PREPARE

  • Veal steak fillet is marinated in parts each 100 grams and cooked on the grill.
  • Also, place some oil in the pan which is put on the fire and potatoes are fried in hot oil.
  • Inside a cooking pan which you have washed, place Ekici Butter and add in some orzo when the oil melts and roast it until it becomes pink.
  • After the orzos are roasted, it is added inside the rice and a little amount of rice is roasted and on it, ass how water and salt and then cook.
  • The vegetables which we have prepared previously are placed in a cooking pan and water is added and place in boiled water and then a little Ekici Butter is placed in it and the vegetable is roasted in a level where it does not lose its freshness.
  • For the sauce, Ekici Ricotta cheese, demy glace sauce and previously roasted mushroom are placed in a pan and cooked in low temperature for a little.
  • The prepared sauce is added on the meats placed onto the service plate and shredded Ekici Kashar Cheese is added on it.
  • The rice which we have previously prepared, potatoes and vegetables are prepared for the service in accordance with our wish.
  • Bon appetite.