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Steak with aroma of coffee and sambuca


  • a piece of a good steak – 400 g
  • sunflower oil
  • the Sambuca liqueur – 50 ml
  • the Moccona Caramel coffee – 10 g

For parsnip puree:

  • parsnip – 200 g
  • garlic – 5 g
  • cream – 100 g
  • butter – 50 g
  • a drop of truffle oil
  • salt

For sauce:

  • red wine – 250 ml
  • onions shallot – 100 g
  • salt
  • sugar – 50 g
  • butter – 20 g


  1. Boil a parsnip with garlic until done, water to merge, add cream and butter and to shake up the immersion blender, to salt.
  2. Pour in wine in a stewpan, evaporate half, add to wine the onions cut in half shallot, sugar, salt. Evaporate still half, remove from fire and thicken butter
  3. Cut meat on stakes 2-2,5 cm thick, oil sunflower.
  4. Heat a frying pan and fry on it stakes on both sides.
  5. In a minute until the readiness of stakes and to pour in sambuca with the Moccona Caramel coffee in a frying pan.
  6. To set fire to couples of sambuca. Then to remove a frying pan from fire.
  7. Allow a stake to lie several minutes on a wooden board.
  8. Serve stakes with a garnish and sauce.