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🍽️ Grilled Beef Steaks with Vegetables

385 kcal · 30 min · 4 servings

Ingredients

• 800 g beef tenderloin
• 1 zucchini
• 1 eggplant
• 1 large carrot
• salt
• 2 onions
• olive oil
• 4 tomatoes
• 1 onion
• 1 garlic clove
• 2 tbsp olive oil
• 1 tsp tomato paste
• 100 ml red wine
• 1 tsp honey
• balsamic vinegar
• 1 tsp fresh chopped rosemary
• rosemary (for garnish)

Instructions

1. 1. Rinse the beef fillet under running water and pat it completely dry with a kitchen towel.
2. 2. Cut the fillet into 12 slices of equal thickness.
3. 3. Wash the zucchini and the eggplant and remove the hard stem end if necessary.
4. 4. Slice the zucchini and the eggplant lengthwise into thin slices.
5. 5. Peel the carrot and slice it into round pieces.
6. 6. Bring a pot of salted water to a boil.
7. 7. Add the carrot slices to the boiling water for 2 to 3 minutes (this is called blanching).
8. 8. Remove the carrots immediately and rinse them with cold water to stop the cooking process.
9. 9. Let the carrots drain well in a colander.
10. 10. Sprinkle the zucchini and eggplant slices with salt and let them sit for about 10 minutes to draw out the water.
11. 11. Pat the released water from the zucchini and eggplant dry with a cloth.
12. 12. Peel the onions and cut each into two halves.
13. 13. Pour boiling water over the tomatoes and immediately shock them in cold water.
14. 14. Remove the skin from the tomatoes.
15. 15. Cut the peeled tomatoes into quarters and remove the core.
16. 16. Dice the cored tomato pieces.
17. 17. Peel the onion and the garlic.
18. 18. Finely dice the onion and the garlic.
19. 19. Heat oil in a pan and sauté the onion and garlic cubes in it.
20. 20. Stir the tomato paste into the onions and garlic.
21. 21. Add the diced tomatoes to the pan.
22. 22. Deglaze the mixture with red wine.
23. 23. Let the sauce simmer on low heat for about 10 minutes.
24. 24. Season the sauce with honey and vinegar to taste.
25. 25. Add fresh rosemary to the sauce and remove the pan from the heat.
26. 26. Season the meat and the prepared vegetables with salt and pepper.
27. 27. Drizzle the meat and vegetables with olive oil.
28. 28. Place everything on the grill and grill for 5 to 8 minutes.
29. 29. Turn the meat and vegetables occasionally while grilling.
30. 30. Grill the meat longer or shorter, depending on how well done you like it.
31. 31. Arrange the grilled vegetables on the plates.
32. 32. Pour the sauce over the meat.
33. 33. Garnish the dish with fresh rosemary and serve.

Nutrition per serving

• kcal: 385
• Protein: 42 g · Fett/Fat: 14 g · Carbs: 12 g