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Ingredients
Entrecote Steaks with Roasted Vegetables
- For the vegetables
- 3 onions
- 1 Zucchini
- 1 red Bell pepper
- 1 yellow Bell pepper
- 1 Fennel
- 250 grams small potatoes
- 125 grams
- 2 garlic cloves
- 1 sprig thyme
- 1 sprig rosemary
- salt
- freshly ground peppers
- 4 Tbsps olive oil
Preheat oven to 200°C (approximately 400°F). For the vegetables, peel and quarter onions. Rinse summer squash, pat dry, remove stem and cut into slices. Rinse red and yellow bell peppers and pat dry. Halve bell peppers, remove seeds and ribs and cut into wide strips. Peel garlic and chop finely. Trim fennel, rinse bulb, wipe dry and cut into slices.
Rinse and scrub potatoes. Rinse mushrooms and halve or leave whole, depending on size. Mix onions, squash, bell peppers, fennel, potatoes, mushrooms and garlic, season with salt and pepper and place in an ovenproof baking dish. Drizzle olive oil over vegetables, sprinkle with thyme and rosemary and bake about 30 minutes. For the steaks, peel onions, chop finely aud sauté in 2 tablespoons oil until translucent. Remove onions from pan and let cool. Rinse thyme, shake dry, pluck leaves and chop finely.
Mix onions, bread crumbs, mustard and thyme and season with salt and pepper. Pat entrecote steaks dry and season both sides with salt and pepper. Spread onion mixture over one side of steaks. Heat remaining oil in a pan and sauté steaks onion-side down over medium heat for 5-6 minutes. With a large spatula, gently turn steaks over and sauté 5-6 minutes. Arrange steaks over roasted vegetables and serve immediately.