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🍽️ Juicy beef fillet with dumplings and vegetables

564 kcal · 30 min · 4 servings

Ingredients

• beef fillet steaks 600 g
• onions, yellow 1 pc.
• parsley, fresh 10 g
• thyme, fresh 5 g
• salt pinch
• pepper, black ground pinch
• oil 1 tbsp
• potato dumpling mix 200 g
• red wine, dry 100 ml
• water 300 ml
• roast sauce, powder 3 tbsp
• butter 5 tbsp
• imperial vegetables, frozen 600 g
• nutmeg, ground pinch

Instructions

1. 1. Preheat the oven to 150 degrees Celsius with top and bottom heat.
2. 2. Wash the beef fillet steaks and pat them dry with a kitchen towel.
3. 3. Let the steaks warm up to room temperature for a moment.
4. 4. Cut the onion in half and remove the skin.
5. 5. Cut the onion into thin strips.
6. 6. Wash the parsley and shake it dry.
7. 7. Pluck the parsley leaves from the stems.
8. 8. Finely chop the parsley leaves.
9. 9. Wash the thyme sprigs and shake them dry.
10. 10. Season the beef fillet steaks all over with salt and pepper.
11. 11. Heat oil in a frying pan over high heat.
12. 12. Sear the beef fillet steaks together with the thyme sprigs for about 1 to 2 minutes on each side.
13. 13. Place the seared steaks with the thyme into a baking dish.
14. 14. Finish cooking the steaks in the oven for about 15 minutes.
15. 15. Fill a pot with about 5 liters of water and add salt.
16. 16. Bring the salted water to a boil with the lid on.
17. 17. Cook the potato dumplings according to the instructions on the package.
18. 18. Heat 2 tablespoons of oil in a pot over medium heat.
19. 19. Sauté the onion strips for about 2 minutes.
20. 20. Deglaze the onions with red wine.
21. 21. Top up the sauce with water.
22. 22. Bring the liquid to a boil.
23. 23. Stir in the roast sauce powder.
24. 24. Let the sauce simmer gently.
25. 25. Season the sauce with salt and pepper to taste.
26. 26. Heat butter in another pot over medium heat.
27. 27. Add the frozen vegetables to the butter.
28. 28. Steam the vegetables for about 10 minutes.
29. 29. Season the vegetables with salt and grated nutmeg.
30. 30. Carefully remove the beef fillet steaks from the oven.
31. 31. Wrap the steaks in aluminum foil.
32. 32. Let the steaks rest for a short time.
33. 33. Plate the steaks with the potato dumplings and the roast sauce.
34. 34. Sprinkle the chopped parsley over the vegetables.
35. 35. Serve the dish together.

Nutrition per serving

• kcal: 564
• Protein: 33 g · Fett/Fat: 25 g · Carbs: 49 g