Chateaubriand with vegetables and croquettes
easy
50 mins
50 mins
Ingredients
- 250 g Asparagus
- 150 g young carrots
- 125 g green beans
- 1 (approx. 400 g, 4 cm thick) Steak from the middle of the beef fillet
- 3 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Lemon or steak pepper
- 100 g frozen peas
- 40-50 g Butter or margarine
- 7-10 Tbsp Parsley
Directions
- 1
Peel and wash the asparagus. From the carrots, cut the green to 1 cm. Peel and wash the carrots. Wash and clean the beans and break them once. Wash the fillet of beef, dab dry and flatten a little.
- 2
Heat the oil in a pan and fry the fillet all around in about 3 minutes. Season with salt and pepper. Then fry over low heat for 10-11 minutes. Turn from time to time. Wrap the meat in aluminium foil and let it rest for about 10 minutes.
- 3
In the meantime, cook the vegetables separately in a little boiling salted water. (Beans 8-10, carrots and asparagus approx. 10 and peas 5 minutes.) Drain vegetables and arrange with the fillet on a preheated plate.
- 4
Foam fat in a pot and pour over the vegetables. Serve garnished with parsley. Potato croquettes taste good with it.
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