Roast Beef with Zucchini Courgettes

0
Average: 0 (0 votes)
(0 votes)
Roast Beef with Zucchini Courgettes
share Share
print
bookmark_border Copy URL
Difficulty:
advanced
Difficulty
Preparation:
55 min.
Preparation
Calories:
671
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories671 kcal(32 %)
Protein66.9 g(68 %)
Fat42.6 g(37 %)
Carbohydrates5 g(3 %)
Author of this recipe:

Ingredients

for
2
Ingredients
2
yellow Tomatoes
2
100 grams
1 scoop
2 sprigs
fresh Tarragon
2 sprigs
360 grams
1 teaspoon
1 teaspoon
Sour cream (Butter)
40 grams

Preparation steps

1.

Blanch the tomatoes briefly with boiling water. Peel, cut in half and remove stems and seeds. Cut into cubes. Preheat the oven to 200 °C (approximately 390°F).

2.

Rinse and coarsely grate the zucchini. Rinse the mushrooms, dry with a paper towel and cut into thin slices. Cut the mozzarella into small cubes. Rinse the tarragon and basil, shake dry and chop finely.

3.

Cut the beef into 4 slices. Season with salt on both sides. Heat the safflower oil and cook the fillet slices for 1-2 minutes on each side and remove.

4.

Mix the diced tomatoes, chopped basil and mozzarella. Spread over the fillet. Bake for about 8 to 10 minutes.

5.

Combine the sour cream, melted butter and zucchini sticks. Sauté briefly and season with salt. Add the mushroom slices and sauté for a few minutes. Stir and add the sour cream and the chopped tarragon. Arrange the zucchini on plates and put the baked fillets on top.