Walnut Wild Steak

Steaks: Season steaks on both sides with salt and season with pepper. Turn first in flour, then in beaten egg and then in the ground walnuts on the other side. Press the breading firmly until smooth. Roast the steaks in the butter for 5 to 6 minutes on each side. Meanwhile, slice the peaches into strips.

Arrange the steaks on a platter, warm the peach strips briefly with some of the sauce in the roasting pan. Bring to the table together.

Blue lettuce salad: carefully rinse the whole lettuce leaves, then spin dry in a salad spinner or possibly a clean kitchen towel, then cut into bite-sized pieces. Dice the onion, mash the peanut and add to the lettuce along with the other ingredients.

Serve: Wild rice and, as a speciality, blue lettuce salad (Laieslod) from the Moselle region.

Tip: Use a normal or light yogurt as needed!

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