Peppercorn Steak with Vegetable Medley

Name: Peppercorn Steak with Vegetable Medley
Total time: 40 min
Yield: 4
Cuisine: American, Latin America, Argentinian
Ingredients: 4 beef Steak fillet (6 oz each); 1 tsp Coriander; 1 Tbsp peppercorns (crushed); 1 Tbsp clarified butter; 2 cups green Asparagus (trimmed); 1.667 cups Baby carrots; 2 cups Chanterelle; 2 garlic cloves (crushed); 2 Tbsps olive oil

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Difficulty:

easy

Difficulty

Preparation:

15 min.

Preparation

ready in 40 min.

Ready in

Healthy, because

Even smarter

Steak is a great source of protein, which helps you to build cells and muscles. If you are trying to lose weight, it is great to eat a high protein diet.

You can also serve this with more fiberous carbs like bread, pasta, potatoes, or rice.

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 4 beef Steak fillet (6 oz each); 1 tsp Coriander; 1 Tbsp peppercorns (crushed); 1 Tbsp clarified butter; 2 cups green Asparagus (trimmed); 1 ⅔ cups Baby carrots; 2 cups Chanterelle; 2 garlic cloves (crushed); 2 Tbsps olive oil

How healthy are the main ingredients?

carrot Chanterelle olive oil garlic clove

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Preparation steps

Heat the oven to its lowest temperature.

Season the meat with the coriander, the peppercorns and salt. Fry on both sides in hot clarified butter and transfer to the oven for around 10-13 minutes - depending on the thickness of the meat and desired level of doneness. Turn once.

Peel the lower third of the asparagus and cut into 1.5"-long pieces. Saute all the vegetables and the garlic in hot oil. Season with salt and a pinch of sugar, cover and leave to cook for around 5 minutes.

Remove the steaks from the oven, leave to rest for a few minutes and cut in half if desired. Arrange the vegetables on plates and serve the meat on top.