Fillet steak provencal with thyme and anchovy crust
Saturday, June 16, 2012
Marinading in tomato provencal base with basil. We sear the steak, so still raw inside. Crust is made with fresh breadcrumbs, thyme from the garden, anchovy etc. (for some people who aren't fans we do it without).
loading..
Subscribe to:
Post Comments (Atom)
No comments
Post a Comment