Beef with Vegetables and Herb Sauce
Ingredients
- Ingredients
- 8 sticks green Asparagus
- 150 grams Kohlrabi
- salt
- 200 grams Cauliflower
- 8 Baby carrots (with green)
- 150 grams green Peas
- 200 grams mixed Fresh herbs (such as chervil, sorrel, chives, borage, watercress, burnet)
- 2 garlic cloves
- 2 Tbsps blanched Pine nuts
- 180 milliliters olive oil
- 30 grams freshly grated Parmesan
- freshly ground peppers
- 1 splash lemon juice
- 4 Steak fillet (ready for cooking, each 160-180 grams)
- 2 Tbsps vegetable oil
- 2 Tbsps butter
Preparation steps
Rinse the vegetables and brush or peel. Cut the asparagus into 3 cm (approximately 1 inch) pieces and divide the kohlrabi into bite-size pieces. Blanch the vegetables in boiling salted water; cauliflower 6 minutes, carrots 5 minutes, the peas and the asparagus for 3-4 minutes. Strain the vegetables, rinse in cold water and drain well.
Preheat the oven to 140°C (approximately 275°F).
For the herb sauce, rinse the herbs, shake dry, pluck the leaves from the stems and place 1/3 aside for garnish. Peel the garlic and chop coarsely. Gently toast the pine nuts in a dry frying pan and remove from heat. Fold in the Parmesan together with the herbs, puree with garlic and olive oil in a blender and season with salt, pepper and a dash of lemon juice.
Rinse the meat, pat dry, press flat, season with salt and pepper and sear on all sides in a hot pan with hot oil. Put in preheated oven and cook depending on the desired degree of doneness (pink about 8 minutes).
In a pan, melt the butter, add the vegetables, toss briefly, season with salt and pepper and serve with the meat on a warm plate. Drizzle with the herb sauce and serve garnished with the remaining herbs.
