Steak with Hash Browns and Zucchini

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Steak with Hash Browns and Zucchini
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation

Ingredients

for
2
For the hash browns
500 grams
freshly ground Pepper
2 tablespoons
For the steaks
1 tablespoon
softened Butter
3 tablespoons
2 teaspoons
Thyme (2 tsp)
Sage (2 tsp)
3 tablespoons
½ teaspoon
grated Lemon peel
freshly ground Pepper
1
500 grams
1 sprig
fresh Rosemary
4 pieces
Beef fillet (each 70 grams)

Preparation steps

1.

Peel, rinse and coarsely grate potatoes. Season with salt, pepper and nutmeg.

2.

Streak a large pan with olive oil. Spread the grated potatoes in a 1.5 cm (approximately 1/2 inch) thick layer and press lightly.

3.

Cook potatoes briefly, then reduce the temperature, cover and cook about 15 minutes.

4.

Turn out hash browns on a plate. Streak the pan with the remaining olive oil. Place the turned-out hash browns back in the pan, uncooked side down, and finish cooking.

5.

Beat butter with 2 tablespoons olive oil, herbs, 1 tablespoon lemon juice and lemon zest until creamy, season with salt and pepper and refrigerate to solidify.

6.

Peel garlic and chop. Trim zucchini, rinse and cut into thin slices.

7.

Heat 1/2 tablespoon olive oil in a pan and cook garlic. Add zucchini, season with salt and rosemary and stir fry about 4 minutes until al dente. Mix in a bowl with remaining lemon juice and season with salt and pepper.

8.

Season steaks with salt and pepper. Heat 1/2 tablespoon olive oil in a pan and cook the steaks briefly on both sides.

9.

Garnish steaks with herb and olive oil butter. Serve with fried zucchini and the hash browns.