600 g entrecôte steaks
100 g grated horseradish
100 g grated Parmigiano Reggiano DOP
4 tablespoons of tartar sauce
1 pinch of salt
1 pinch of black pepper
Pinch of ground coriander
1 tablespoon of oil
Wash the steaks, pound them and cut the edges, season with salt, pepper and coriander and marinate in oil.
Brown the steaks in a hot pan on each side for about 2 minutes.
Place the steaks in a baking dish, top with a combination of grated Parmigiano Reggiano and horseradish and bake until the top is golden brown.
Serve with cooked vegetables and tartar sauce.