- 4 entrecote of 200 gr.
- 1 normal potato
- 1 purple potato
- 1 sweet potato
- Sea salt
- Olive oil
- Slice the potatoes thinly with a machine to cut cold cuts or a kitchen mandolin and let rest for half an hour in ice water.
- Dry the potatoes well and fry in olive oil over a medium heat until browned and crispy. Dry on paper towels and reserve.
- On a flat-top griddle or frying pan, fry the meat with a pinch of salt and mustard. Cook to taste and serve with the chips.
Leave the meat sitting outside of the refrigerator for at least an hour before cooking so the heat penetrates right inside