Juicy Alpine Ox Fillet

Season the steaks on both sides with salt and pepper. Sear vigorously in a hot pan in a little oil, turn, continue to fry and remove from the pan just before the desired degree of cooking. Cover loosely with aluminum foil and allow to rest for a few more minutes so that the juices are evenly distributed, softening the meat. Meanwhile, thinly slice the peeled potatoes or grate them on a kitchen grater. Heat oil in a pan and fry the potato slices until light brown. Lift out and drain on kitchen paper. Serve the steaks together with the crispy potato slices. Recommended side dishes: red wine sauce (possibly also refined with cream and green, pickled peppercorns) and cooked vegetables such as green beans.

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