3. 8. 2020 Rib-eye steak with grilled vegetables
Raw materials
- 300 g rib-eye steak 100 g corn
- 100 g paprika
- worcestershire sauce
- 4-coloured pepper
- olive oil
- salt
How to do it
1
Rib-eye steak
Place a good quality, well seasoned steak on a hot grill, grill until the juices from the meat start to rise to the top of the steak, then turn and grill from the other side so that it stays red in the middle. Finally, brush the steak with olive oil and season with freshly ground 4-color pepper, coarse salt and 3 drops of worcestershire sauce.
2
Annex
As a side dish, grill the corn cobs, season with butter, salt and pepper. Together with the corn, grill the peppers and season with olive oil, garlic, lemon, pepper and salt.
Products used
9. 3. 2020 Venison loin with sweet potato puree
Hotel Termál builds on the rich spa history of the village Vyhne and thermal water with healing effects. The hotel boasts a wellness area with untreated water from its own thermal spring, which changes daily in the pools. The kitchen is run by chef Ján Kotora, who, judging by guest feedback, maintains a high standard of taste and styling of the dishes served. He has prepared a special recipe for venison loin with sweet potato puree. We tasted it and we can boldly say that Hotel Termál has a cuisine that is not to be praised anymore, but to be tried. In the hotel's restaurant you can choose from the permanent Á la Carte menu, seasonal dishes, chef's specialties but also traditional cuisine.
