4 clean trimmed beef filet steaks (about 3 cm thick)
salt
pepper (from the mill)
1 tbsp thistle oil
400 g small zucchini (2 small zucchini)
200 g Teltow turnips
200 g young carrot
4 tbsp balsamic vinegar (white)
2 tbsp olive oil
3 tbsp water
1 pinch granulated broth
0.5 bunch coriander
Instructions
1. Wash the zucchini thoroughly. Trim the ends. Use a peeler to take thin strips from the zucchini skin. Cut the zucchini in half lengthwise. Slice the halves thinly.
2. Wash the coriander. Shake it dry. Pluck the leaves from the stems.
3. Wash the turnips (small root vegetables) thoroughly. Slice them thinly or peel them into thin slices.
4. Peel the carrots. Slice them thinly or peel them into thin slices.
5. Bring salted water to a boil. Add the carrots and turnips to the water. Cook them for 2 to 3 minutes. This is called blanching (cooking briefly in boiling water).
6. Add the zucchini slices briefly. Remove everything from the water. Let the vegetable drain well.
7. At the same time, heat oil in a heavy pan on the stovetop.
8. Sear the filet steaks in the pan on all sides. Then put them in the oven until they are cooked.
9. Mix the lukewarm vegetable with vinegar, oil, broth, some coriander, and water.
10. Fill the vegetable mixture into pre-warmed bowls.
11. Take the meat out of the oven. Season it lightly with salt and pepper.
12. Slice the meat thinly across the grain.
13. Place the meat slices decoratively on the vegetable salad. Garnish with coriander. Serve the dish with fresh white bread.
Nutrition per serving
kcal: 378
Protein: 46 g · Fett/Fat: 16 g · Carbs: 12 g
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