Crispy potato pan with rosemary steak

Name: Crispy potato pan with rosemary steak
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g waxy potatoes; 4 Beef fillet steaks (approx. 150 g each); 4 long branches of rosemary; 1 Courgette; 1 red pepper; 3-4 Stem(s) Thyme; 1 TEASPOON + 1 tablespoon of oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g light sheep's cheese (27% fat in dry matter); 7-10 Tbsp Kitchen yarn; 7-10 Tbsp Aluminium foil

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g waxy potatoes
4 Beef fillet steaks (approx. 150 g each)
4 long branches of rosemary
1 Courgette
1 red pepper
3-4 Stem(s) Thyme
1 TEASPOON + 1 tablespoon of oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g light sheep's cheese (27% fat in dry matter)
7-10 Tbsp Kitchen yarn
7-10 Tbsp Aluminium foil

Directions

1
Potatoes are best washed the day before and cooked in boiling water for about 20 minutes until firm to the bite. Drain potatoes, quench, peel and let them cool down
2
Wash the meat and rosemary and dab dry. Place rosemary twigs in the middle of the fillets and tie them with kitchen string. Clean and wash the zucchini and peppers. Cut the zucchini into slices and the bell peppers into strips. Wash thyme, dab dry. Remove the leaves from the stems and chop finely
3
Heat 1 teaspoon of oil in a frying pan and fry the steaks on both sides for about 1 minute, season with salt and pepper and continue to fry over medium heat for about 4 minutes, turning them over (also fry the sides all around). Wrap the finished steaks in aluminium foil and let them rest for about 5 minutes
4
In the meantime, heat 1 tablespoon of oil in a large coated pan. Fry the potatoes in it at medium heat for about 6 minutes until golden brown. After approx. 2 minutes add paprika and zucchini and fry as well. Season with salt, pepper and thyme. Finally crumble feta cheese and pour over the vegetables. Arrange fillet steaks with potatoes and vegetables on plates