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🍽️ Juicy Beef Steak with Roasted Vegetables and Herb Butter

680 kcal · 30 min · 4 servings

Ingredients

• 350 g Carrots
• 350 g Yellow Turnip
• 4 Cloves of Garlic
• 2 Sprigs of Rosemary
• 2 Shallots
• 1 Unpeeled Orange
• 450 ml Vegetable Broth
• 4 Sirloin Steaks (kitchen-ready, 180 g each)
• Herb Butter

Instructions

1. 1. Turn on the oven and set it to 200 degrees Celsius with top and bottom heat.
2. 2. Peel the carrots and the turnips.
3. 3. Cut the peeled vegetables into stick-shaped pieces.
4. 4. Peel the garlic cloves and press them lightly with the flat side of a knife.
5. 5. Rinse the rosemary under running water and shake it dry.
6. 6. Peel the shallots and cut them into wedges.
7. 7. Wash the orange under hot water and pat it dry.
8. 8. Cut the orange in half and slice the halves into thin rounds.
9. 9. Distribute the carrots, turnips, shallots, rosemary, and garlic among four baking dishes.
10. 10. Pour the broth over the vegetables in the dishes.
11. 11. Season the vegetables with salt and pepper.
12. 12. Place the dishes in the preheated oven and braise the vegetables for about 25 minutes.
13. 13. Rinse the meat under running water and pat it dry with a kitchen towel.
14. 14. Season the meat on both sides with salt and pepper.
15. 15. Heat oil in a large pan over high heat.
16. 16. Fry the steak in the hot pan for 3 to 4 minutes on each side.
17. 17. Take the vegetables out of the oven and taste them for final seasoning.
18. 18. Place a beef steak on each dish with the vegetables.
19. 19. Place a piece of herb butter on each steak.
20. 20. Serve the dish immediately.

Nutrition per serving

• kcal: 680
• Protein: 42 g · Fett/Fat: 38 g · Carbs: 38 g