Beef medallions with asparagus

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the thyme, dab dry and remove the leaves. Wash lemon hot, rub dry and tear off zest. Finely chop lemon peel and thyme. Peel and finely chop 1 clove of garlic. Mix lemon zest, thyme, garlic and 75 ml olive oil. Dab meat dry and mix with the spice oil, marinate for about 1 hour, turning occasionally

2. 2

   Remove the meat from the marinade and dab a little dry. Heat a large pan. Fry the meat for about 5 minutes, turning it over. Season the meat with salt and pepper, place in a greased casserole dish and cook in a preheated oven (electric cooker: 100 °C/ convection oven: 75 °C/ gas: unsuitable) for 25-30 minutes until medium rare

3. 3

   Meanwhile peel the shallots and 1 clove of garlic and dice them finely. Heat 2 tablespoons of oil in a frying pan and sauté the onion and garlic. Add tomato paste, sweat briefly, add chunky tomatoes and 150 ml water. Bring to the boil, add stock and simmer over a mild heat for 10-15 minutes. Season to taste with salt, pepper, balsamic vinegar and sugar

4. 4

   Halve the lemon, squeeze the juice. Wash the asparagus, cut off the woody ends. Boil up plenty of salted water with 3-4 tbsp lemon juice and sugar. Cook the asparagus for 6-8 minutes, remove. Remove beef fillet from the oven and let it rest for about 3 minutes. Arrange meat with tomato sauce and asparagus on plates. Garnish with thyme and grated lemon peel

5. 5

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
350 kcal

CARBS
10 g

FATS
17 g

PROTEINS
38 g