Beef escalope with nut crust, potato wedges and glazed carrots

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Roughly chop the nuts. Drain tomatoes in a sieve, dice finely. Mix nuts and tomatoes. Season with pepper. Wash the thyme, shake dry and chop finely until a few stalks for garnishing. Clean the carrots, leaving about 2 cm green on the carrots. Scrape the skin thinly with a knife, wash the carrots

2. 2

   Wash potatoes thoroughly, cut into slices. Mix in a bowl with salt, pepper and olive oil. Spread on a baking tray. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 30-35 minutes. After about 20 minutes sprinkle with chopped thyme

3. 3

   Meanwhile blanch the carrots in boiling salted water for about 3 minutes. Drain and quench. Wash the meat, dab dry. Season with salt and pepper. Heat oil in a large pan. Fry the meat in it in 2 portions on each side for about 2 minutes at high heat. Remove meat from the pan. Spread nut crust on the escalopes. Place the escalopes on the greased pan of the oven lined with baking paper. Remove potatoes from the oven and keep warm covered with aluminium foil. Gratinate cutlets under the preheated grill of the oven for 4-6 minutes

4. 4

   In the meantime, glaze the carrots in a pan with butter and honey for 3-4 minutes at low heat. Season with salt and nutmeg. Arrange cutlets together with glazed carrots and potato wedges on plates. Garnish with thyme

Nutrition Facts

KCAL
620 kcal

CARBS
36 g

FATS
33 g

PROTEINS
43 g