Beefsteak with potato and lamb's lettuce puree and glazed carrots

Name: Beefsteak with potato and lamb's lettuce puree and glazed carrots
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 200 g mainly waxy potatoes; 7-10 Tbsp Salt; 200 g Carrots; 0,5 Tl Butter; 1 TEASPOON Maple syrup; 7-10 Tbsp Pepper; 1 (approx. 125 g) Beefsteak; 0,5 Tl Oil; 3 TABLESPOONS low-fat milk; 40 g Lamb's lettuce; 7-10 Tbsp grated nutmeg

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

200 g mainly waxy potatoes
7-10 Tbsp Salt
200 g Carrots
0,5 Tl Butter
1 TEASPOON Maple syrup
7-10 Tbsp Pepper
1 (approx. 125 g) Beefsteak
0,5 Tl Oil
3 TABLESPOONS low-fat milk
40 g Lamb's lettuce
7-10 Tbsp grated nutmeg

Directions

1
Peel potatoes, cut in half and cook in salted water for about 20 minutes. In the meantime peel, wash and slice the carrots. Heat butter in a large pan. Steam the carrots for about 2 minutes while tossing.
2
Pour on 2-3 tablespoons of water, bring to the boil and cook for another 4 minutes. Glaze with maple syrup. Season with salt and pepper. Wash meat, dab dry and season with salt and pepper. Heat oil in a pan.
3
Fry the meat for approx. 4 minutes, turning it over. In the meantime heat up the milk. Clean and wash the lamb's lettuce. Drain potatoes. Add warm milk and some nutmeg and mash. Season mashed potatoes with salt.
4
Fold in the lamb's lettuce, except for a little to garnish. Arrange steak, glazed vegetables and mashed potatoes and lamb's lettuce on a plate.