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🍽️ Italian Herb Beef Fillet with Green Asparagus and New Potatoes

482 kcal · 30 min · 4 servings

Ingredients

• 600 g new potatoes
• 1 kg green asparagus
• salt
• 600 g beef fillet
• pepper from the mill
• 1 clove garlic
• 2 tbsp olive oil
• 1 sprig rosemary
• 4 sprigs thyme
• 200 ml beef stock (from the jar)
• 2 tsp balsamic vinegar

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Peel the bottom third of the asparagus stalks and cut off the woody ends generously.
3. 3. Cut the asparagus into bite-sized pieces.
4. 4. Bring water to a boil, add salt, and cook the potatoes in it for 20 to 25 minutes until tender.
5. 5. Cook the asparagus in a separate pot with boiling salted water for about 5 minutes.
6. 6. Slice the beef fillet into 1.5 cm thick slices.
7. 7. Season the fillet slices generously with salt and pepper.
8. 8. Peel the garlic and slice it thinly.
9. 9. Heat olive oil in a non-stick pan.
10. 10. Fry the fillet slices in the pan for 2 to 3 minutes per side.
11. 11. Add the garlic and fresh herbs to the pan while the steaks are frying.
12. 12. Remove the cooked fillet slices from the pan and set them aside.
13. 13. Deglaze the pan with beef stock.
14. 14. Bring the sauce to a boil once.
15. 15. Finish the sauce with vinegar and season to taste with salt and pepper.
16. 16. Drain the potatoes and asparagus.
17. 17. Plate the steaks, sauce, potatoes, and asparagus.

Nutrition per serving

• kcal: 482
• Protein: 52 g · Fett/Fat: 17 g · Carbs: 30 g