– Cut 1 inch (2-3 cm) thick beefsteak at right angle of the fillet, chop slightly, sprinkle with the salt and pepper

– Fry the beefsteak in a frying pan with preheated oil. Reduce the heat as soon as crusty and fry until ready. Check the readiness with a fork — it should easily pierce the flesh and the oozed juice should be clear. One can prepare the beefsteak with blood — the juice shall be red, or half-fried beefsteak — the meat remains pink in the middle (the pink juice is oozing upon pressing)

- Put the eggs in a red-hot frying pan with margarine and fry sunny-side up eggs. Salt only the egg-white, pepper the yolk occasionally

– Peel and grate the horseradish root coarse, cut with a sharp knife into long stripes

– Put the beefsteak in a plate, dress with the meat juice (see the recipe)

and garnish with the fried potatoes, tomatoes and planed horseradish. Put the fried egg on top. Decorate with the greens