Rinse the potatoes thoroughly in their skins. Put them in cold water. Cook for half an hour from boiling. Drain. Rinse under cold water and peel. Cool. Cut into slices or cubes. Knead butter with anchovy paste. Heat oil in frying pan. Add potatoes, season with salt and roast for 20 min, turning frequently, until brown. After 10 minutes, add the anchovy butter and horseradish. In the meantime, remove the peel from the onions and cut them into slices. Grate the white bread, dry the fillet steaks with household paper. Heat oil in a second frying pan. Season steaks of choice with salt and black pepper now or after (frying. Sear in hot oil for 1 1/2 minutes on each side. Next, fry for 1 1/2 to 5 minutes on each side, depending on the doneness of your steaks.
Arrange ready-fried steaks on a heated plate and surround with the fried potatoes. Heat butter in the roasting juice, roast onion slices in it until golden. Toast grated bread in it. Spread this mixture evenly over the steaks.
Rinse and dry the parsley. Garnish the plate with it.
About 525 calories / 2197 joules.
Additional dish: Chicory or vogerl salad.
Beer as beverage.
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