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🍽️ Argentinian Beef Fillet with Chanterelles and Vegetables

303 kcal · 30 min · 4 servings

Ingredients

• 600 g argentinian beef fillet steak (4 fillets approx. 150 g each)
• 1 tsp coriander seeds
• 1 tbsp peppercorns
• salt
• 1 tbsp ghee
• 250 g green asparagus
• 250 g baby carrots
• 150 g chanterelles
• 2 garlic cloves
• 2 tbsp olive oil
• 1 pinch raw cane sugar

Instructions

1. 1. Rinse the steaks under running water.
2. 2. Pat the steaks completely dry with kitchen paper.
3. 3. Crush the coriander seeds and peppercorns in a mortar to form a coarse powder.
4. 4. Rub the steaks all over with the spice mix and salt.
5. 5. Heat ghee in a large pan.
6. 6. Sear the beef steaks on both sides over high heat.
7. 7. Place the steaks on a preheated plate.
8. 8. Put them in the preheated oven at 80 degrees Celsius (convection 60 degrees Celsius; gas: level 1).
9. 9. Let them cook medium rare for about 20 minutes.
10. 10. Turn the steaks once during this time.
11. 11. Peel the bottom third of the asparagus spears.
12. 12. Clean the carrots and chanterelles.
13. 13. Cut the asparagus into 2 to 3 centimeter pieces.
14. 14. Press the garlic cloves with the flat side of a knife.
15. 15. Heat oil in a pan.
16. 16. Fry all the vegetables in it.
17. 17. Season with salt and a pinch of sugar.
18. 18. Simmer the vegetables covered for about 5 minutes.
19. 19. Remove the steaks from the oven.
20. 20. Let them rest briefly.
21. 21. Cut them in half if desired.
22. 22. Arrange the steaks on the vegetables.
23. 23. Serve.

Nutrition per serving

• kcal: 303
• Protein: 35 g · Fett/Fat: 15 g · Carbs: 7 g