Boiled fillet of beef Mediterranean

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash the meat. Peel and halve the onion. Wash carrots, cut into pieces. Bring plenty of water to the boil (meat must be covered in it later!) Add meat. Season with halved onion, carrot pieces, bay leaf, peppercorns and salt. Skim off any foam that develops.

2. 2

   Leave the beef to simmer for about 1 1/2 hours. Broth must not boil! In the meantime, clean and wash the vegetables. Cut tomatoes into slices and remove seeds. Cut the rest of the vegetables into small pieces. Strip rosemary needles from the stalk. Wash and chop the basil. Peel and chop garlic. Puree basil, garlic, pine nuts, parmesan and 6 tablespoons of olive oil. Season with salt and pepper. Heat 2 tablespoons of olive oil. Sauté the peppers, zucchini and eggplant over a high heat.

3. 3

   Peel and chop garlic. Puree basil, garlic, pine nuts, parmesan and 6 tablespoons of olive oil. Season with salt and pepper. Heat 2 tablespoons of olive oil. Sauté the peppers, zucchini and eggplant over a high heat. Season with salt, pepper and rosemary. Deglaze with 400 ml of the meat stock, add tomato wedges, bring to the boil briefly, season if necessary. Cut the meat into thin slices. Serve with the vegetables. Serve pesto extra. Serve garnished with fresh herbs and olives. Serve with fresh baguette

4. 4

   Deglaze with 400 ml of the meat stock, add tomato wedges, bring to the boil briefly, season if necessary. Cut the meat into thin slices. Serve with the vegetables. Serve pesto extra. Serve garnished with fresh herbs and olives. Serve with fresh baguette

Nutrition Facts

KCAL
500 kcal

CARBS
6 g

FATS
37 g

PROTEINS
35 g