Beef medallions with onion-cheese crust

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Clean and wash the carrots. Cut the carrots lengthwise in half and cut into diagonal pieces. Peel onions and cut into rings. Cook carrots in little boiling salted water for 10-15 minutes. In the meantime, heat 1 tablespoon of oil in a frying pan and fry the medallion for 5-6 minutes, turning it over.

2. 2

   In the last 2 minutes, add onions and fry with. Season meat and onions with salt and pepper. Place the medallion in an ovenproof dish and cover with onions. Put cheese over the onions and bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for about 3 minutes. Wash the potatoes and cut them lengthwise into slices. Heat the remaining oil in a pan and fry the potato wedges for approx. 10 minutes, turning them until golden brown. Wash parsley, dab dry and chop finely, except for a little bit for garnishing. Pour the carrots onto a sieve and melt the butter in a hot pot. Add the carrots and parsley and toss in.

3. 3

   Heat the remaining oil in a pan and fry the potato wedges for approx. 10 minutes, turning them until golden brown. Wash parsley, dab dry and chop finely, except for a little bit for garnishing. Pour the carrots onto a sieve and melt the butter in a hot pot. Add the carrots and parsley and toss in. Arrange beef-cheese medallion, carrots and roast potatoes on a plate. Serve garnished with parsley

Nutrition Facts

KCAL
760 kcal

CARBS
34 g

FATS
52 g

PROTEINS
36 g