4 top round steaks the thickness of a finger
oil
salt
freshly ground pepper
For the herb butter:
100 grams butter
chopped herbs according to preference (parsley, basil, tarragon, chervil, chives, etc.)
1 small garlic clove - pressed
salt
lemon juice
For the garnish:
fresh peas (frozen, if not available)
100 grams chopped ham
500 grams uncooked potatoes
oil
butter

Carefully pound out the steaks and let marinate in oil for about 2 hours. In the meantime, make the herb butter with the listed ingredients, form into tube-shaped rolls, wrap in aluminum foil and refrigerate. Before frying the steaks, season them with salt and freshly ground pepper and grill at the desired temperature or fry in a pan. For the garnish, sauté the chopped ham - keep warm. Boil the peas making sure the remain crisp and toss in butter. Cut the potatoes into fine noodle-like strips or wedges and fry in hot oil. Serve the already prepared top round steaks on a platter; fan the sliced butter in a shingle-like fashion over the top and arrange the cubed ham, peas and potatoes around the entree.