Steaks with baked Camembert

Steaks with baked Camembert can be served as antipasto, appetizer or as a small snack to warm a glass of wine. Especially the steaks taste good on fresh ciabatta from the bakery. Preheat the oven to 220 °. Spring onions and cut into bite-size pieces. A small tomato into thin slices. The white layer of fat the minute steaks with a sharp chef’s knife at a distance of 1 cm cut easily, so do not buckle up when frying the steaks.


In a pan heat olive oil and the steaks to fry vigorously for about 1 minute, turn and cook the other side about 30 seconds. Steaks with pepper and salt. Ciabatta diagonally into slices slightly thicker, so the discs are about the size of the steaks, as seen in the picture above. Place steaks on the ciabatta and fry the spring onions briefly in drippings. Steak with green onions and two slices of tomato. Add the tomatoes with salt and pepper.

Camembert cheese cut into slices and arrange them on the tomatoes. The steaks at one place baking sheet lined with parchment paper and on the middle rack in preheated oven at 220 ° for about 10 minutes over bake. Steaks with Camembert baked are best cut with a sharp steak knives.


¤ 20 g Spring onions
¤ 1 Tomato
¤ 150 g Minute steak
¤ 1 tbsp Olive oil
¤ Freshly ground pepper
¤ Salt
¤ 40 g Ciabatta
¤ 80 g Camembert

2 servings – 330 calories per serving, 30 mins Prep – 30 mins Total