For ➍4 horse meat steaks 250 g, 2 cm thick, at room temperature
50 g butter
3 tbs peanut oil
salt & pepper
(4 shallots, chopped)*
(8 tbs of red wine)*
Grind pepper over the steaks. Choose a skillet that can accommodate the steaks with little room left.
Heat the pan. Pour in the oil and add half of the butter. Let the butter foam.
Put the steaks into the pan and fry for 5 m on each side.
Put steaks aside on a warm platter. Sprinkle with salt. Cover.
Remove fat from pan. Add remaining butter and melt gently. Add salt and pepper.* Pour over the steaks.
Serve with double-baked frites and a green salad with fresh mayonnaise.
*Alternatively, omit salt and pepper. Add shallots. Cook and pour in the wine, stir and let evaporate. Pour over steaks. Serve with frites.
The Belgian city of Vilvoorde, near Brussels, was the home of a flourishing horse-trade and, consequently, is still known for its pjeereju (horse-meat) restaurants.
Picture shows a sanded glass pane door of a now defunct local café, where horse merchants fixed their deals.
Visit the Vilvoorde City site.
