Sirloin steak with rosemary grilled potatoes – as prepared by chef Tamás Bódis at Liget Royal Restaurant in Hévíz Part 7
In our series presenting the “star dishes” of the Liget Royal Restaurant’s permanent menu, this time it’s the Sirloin steak, which is served with rosemary grilled potatoes. The restaurant’s chef will once again introduce us to his culinary secrets.
– Sirloin steak is very popular with our guests, so we were happy to add it to our new menu – says Tamás Bódis, chef at Liget Royal Restaurant in Hévíz.– The grilled potatoes that we serve with it are a special French variety, the grenailles, whose yellow, thin skin almost melts in your mouth. We fry them whole with rosemary, garlic and butter, so they are truly delicious and fragrant.
– We prepare the tenderloin according to the request of each of our guests, then we place a slice of confit garlic spiced butter on top. This is our real specialty: we foam the butter, then season it with herbs – tarragon, parsley, chives – and a little lemon zest, as well as Moroccan salted lemon. We freeze this spiced butter in a cylinder, and when the steak is ready, we put a slice of it on top, which melts nicely and gives the meat an aromatic flavor.”
– This confit garlic spiced butter is a real spicy twist on the classic tenderloin steak, which is worth tasting in Hévíz, at the Liget Royal Restaurant, on our wonderful terrace overlooking the grove.
Cseh Teréz
