  Marinated piquant sirloin
Ingredients:Frites 7 mm (freeze chill) or Frites 10 mm (freeze chill) or Frites 12 mm (freeze chill) or Frites 15 mm (freeze chill) or Oven Frites 10 mm (freeze chill) or Frites 8 mm (chilled) or Frites Tradition (chilled) or Frites 12 mm (chilled) or Frites 14 mm (chilled) or Frites Crinkle (chilled) or Fast Fry Frites 9 mm (chilled) or Fast Fry Frites 9 mm (freeze chill) or Fast Fry Frites 12 mm (frozen)
200 g sirloin (beef steaks)
salt, pepper
30 g cooking oil
30 g baby carrots, champignon
30 g baby zucchini, pattypan squash
1 quail egg
Mixture for marinade:20 g oil
10 g cooking starch
1 raw egg
5 g salt
7 g sweet paprika, pepper
3 g curry
Recipe description:No of persons: 1   
Tenderize the meat, salting it slightly on both sides. Stir all ingredients contained in the marinade. Soak the sirloin steaks in the mixture and leave them in the mixture laid on each other (using a narrower bowl so that they would be dipped from each side). Cover them with a kitchen foil and let mature at the bottom part of the fridge for 1-2 days.
Put the sirloin steaks in the hot oil, frying them about 5-6 min on each side, and turn them, adding the rest of marinade left at the bowl. Arrange the steaks in the plates on fried vegetable mixture, over which scraps can be poured. Decorate the dish with the fried quail egg. Serve with Farm Frites fries, prepared according to the instructions on the package (in deep fryer at 175 °C for 1.5 min). See also
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