Low-Carb Dinner

Beef with Vegetables

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Beef with Vegetables
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation

Healthy, because

Even smarter

Aromatic beef is one of the good suppliers of vitamins from the B group, especially niacin. Among other things, it is important for energy metabolism and the build-up and breakdown of carbohydrates, amino acids and fatty acids.

For more finesse you can also prepare the herb crust with fresh rosemary and thyme. Chopped hazelnuts also add that certain something.

Ingredients

for
4
Ingredients
800 grams Beef fillet (centerpiece)
salt
freshly ground peppers
2 Tbsps vegetable oil
Crust
4 Tbsps parsley (chopped)
2 garlic cloves
2 slices Toast
half lemons (zest)
garnish vegetables
500 grams Broccoli
400 grams carrots (with green)
3 Tbsps butter
salt
freshly ground peppers
saffron sauce
1 pinch Saffron
200 grams butter
3 egg yolks
4 Tbsps white wine
1 Tbsp lemon juice
salt
cayenne pepper
How healthy are the main ingredients?
Broccolicarrotparsleysaltgarlic clovelemon

Preparation steps

1.

Cut crusts from the toast and finely grate. Add parsley, crushed garlic and lemon zest and mix well.

2.

Season beef with salt and pepper. In a roasting pan, heat oil and sear meat on all sides and remove. Allow to cool slightly, then cover with bread and parsley mixture and place back into the roasting pan. Cook in a preheated oven (180°C approximately 350°F) for about 20 minutes until cooked as disired. Turn off the heat and let rest in the oven for another 10 minutes.

3.

For the vegetables, divide broccoli into florets and boil in salted water for about 4 minutes. Cook until al dente, drain and immediately rinse in cold water. Rinse carrots thoroughly, peel as needed, leaving the greens on top and in boiling salted water for about 7 minutes. Blanch, drain, and rinse.

4.

For the sauce, melt the butter in a pan. Mix yolks, saffron and white wine in a metal bowl over a hot water bath until creamy, then remove from heat, add liquid butter in drops, then beat in a thin stream. Season with lemon juice, salt and cayenne pepper.

5.

In a pan heat 3 tablespoons butter, add carrots and cook until warm, then add broccoli and cook until heated through. Season with salt and pepper.

6.

To serve, cut the tenderloin into slices, place on a plate with saffron sauce and vegetables, and serve.