Grilled Steak with Vegetables
Ingredients
- Ingredients
- 400 grams small red-skinned potatoes (Triplets)
- 2 shallots
- 1 garlic clove
- 1 root Fennel
- 125 grams small Morel (fresh)
- 1 organic Orange
- 1 small Apple
- 50 milliliters olive oil
- salt
- freshly ground peppers
- 1 tsp thyme
- 4 Steak fillet (each 180 grams)
- 4 Tbsps vegetable oil (for frying)
- 50 grams Herb butter (finished product)
- 4 sprigs thyme
- red peppers (freshly ground)
Preparation steps
Preheat the oven to 220°C (approximately 425°F). Rinse the potatoes, pat dry, cut in half diagonally depending on the size or leave whole. Peel shallots and cut into quarters. Slice top off garlic bulb, so that the cloves are exposed. Rinse fennel, trim and cut into chunks. Clean morels thoroughly with a brush. Halve or leave whole, depending on size. Rinse the orange, dry it and cut the peel into 1 cm thick slices. Wash the apple, wipe dry and cut crosswise into thin slices. Put the potatoes with fennel, shallots, mushrooms, orange and apple on a deep baking sheet or in a large oven-proof dish. Drizzle with olive oil drizzle, season with salt, pepper and thyme and add the garlic bulb. Bake in preheated oven for about 30 minutes, turning occasionally.
While the vegetables cook, pat meat dry and season with pepper. In an oiled grill pan, sear quickly on both sides (depending on thickness, 5-7 minutes). Season the meat with salt, place on the vegetables in the turned-off oven and let rest for 5-10 minutes (depending on the desired doneness and meat thickness).
Arrange steaks and vegetables on plates and top with slices of herb butter and sprigs of thyme. Garnish with freshly ground red pepper and serve.
