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Ingredients
Roast Beef with Zucchini Courgettes
- Ingredients
- 2 yellow Tomatoes
- 2 Zucchini
- 100 grams button Mushroom
- 1 scoop Mozzarella
- 2 sprigs fresh Tarragon
- 2 sprigs Basil
- 360 grams Beef fillet
- Iodized salt
- 1 tsp Safflower oil
- 1 tsp Sour cream (Butter)
- 40 grams Sour cream
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).
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.
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.
Mix the diced tomatoes, chopped basil and mozzarella. Spread over the fillet. Bake for about 8 to 10 minutes.
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.
(Percentage of daily recommendation)
| Calorie | 425 cal. | (20 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |