Holstein fillets

Holstein fillets They are typical of Germany , they owe their name to the adviser Friedrich von Holstein ( 1837 – 1909 ), who understood gastronomy a lot. His steak was composed, according to his instructions, the head of kitchen of the restaurant Borchardt, and since then is in many letters.


  • 4 beef fillets
  • 1 tablespoon of flour
  • Fat, pepper, salt
  • 4 eggs
  • 2 anchovies
  • 2 teaspoons of capers
  • 4 white bread toasts
  • 30 g of butter
  • 4 sardines in oil
  • 4 strips of salmon
  • 1 tin of caviar


Pass the fillets in flour , fry them in very hot oil, season with salt and pepper, and put in a hot source. Fry 4 eggs, covering the fillets with them, placing some strips of anchovies in the shape of a cross on them and decorating with capers.

The toasts are cut into small triangles, spread with butter and covered, alternately with sardines in oil , smoked salmon , and caviar, garnishing the fillets. Mushrooms, green beans and fried potatoes can also be served .


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