Angus Denver steak with Clotilde's oven baked potatoes and spice butter

Angus Denver steak is a tender and flavorful muscle from the bog on the front of the bull. It is well suited or as a classic steak. It's great to put sous vide and eat with fried potatoes, spice butter and gremolata.


1 pot parsley

2 cloves finely chopped garlic

1 small glass of capers

2 finely shredded spring onions

2 dl mangoed thick

1 dl lemon oil

1 dl olive oil

Stir well and stand and rest at room temperature while you prepare the rest.

Spice butter:

100 g room temperature butter

2 cm garlic from the tube

2 teaspoons barbecue seasoning ev. pepper mix or any other flavor you want. It also tastes good with finely chopped herbs in it.

Mix everything well, place in the desired shape and set cold for a while before using.

This recipe is suitable for 6 people.

1.2 kg of potatoes

4 tbsp oil

Sea salt


1.2 kg of potatoes

4 tbsp oil

Sea salt

If the potatoes have smooth skin, scrub them properly and peel them so that they have a striped pattern (leave half of the skin on). If the potatoes are not smooth, peel them completely.

Divide the potatoes into mouth-sized pieces. Boil them, with 1 teaspoon of salt for five minutes.

Place half of the oil in an ovenproof dish. Put it in the oven so that the oil and the mold heat up.

Pour off the potato water and let the potatoes steam off, leaving them completely dry. Cover, use potholders and hold the lid tightly while shaking properly for a few seconds until the surface of the potatoes becomes uneven/rumbled. This will make the surface brittle.

Put the potatoes in the hot form, sprinkle with salt and the rest of the oil. Turn well, so that the potatoes are covered with oil.

Fry the potatoes at 210 degrees for approx. 30 minutes. Turn the potatoes after about half the time. Check if they are finished. They should be golden and crispy on the outside and soft on the inside. If necessary, use the grill element at the end. Serve immediately.

Angus Denver steak:

Season the meat with salt and pepper. Put it in a vacuum bag, add olive oil and a few sprigs of thyme. Vacuum and place in sous vide at 57 degrees for 5 hours. Take the meat out of the vacuum bag and grill or brown it quickly on all sides, so you get a nice color. Let the meat rest before cutting.

You can find more recipes with sous vide here.


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