Fillet steaks with summer vegetables

Name: Fillet steaks with summer vegetables
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Corn cobs (approx. 350 g each); 7-10 Tbsp Salt; 2 Onions; 4 Meat tomatoes (approx. 200 g each); 4 (140 g each) Beef Steaks; 7-10 Tbsp Pepper; 1 TEASPOON + 2 tablespoons oil; 1 TABLESPOON Butter; 7-10 Tbsp dried Italian herbs; 4 wooden skewers

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Corn cobs (approx. 350 g each)
7-10 Tbsp Salt
2 Onions
4 Meat tomatoes (approx. 200 g each)
4 (140 g each) Beef Steaks
7-10 Tbsp Pepper
1 TEASPOON + 2 tablespoons oil
1 TABLESPOON Butter
7-10 Tbsp dried Italian herbs
4 wooden skewers

Directions

1
Clean the corn and cut it into pieces about 3 cm thick. Cook the corncob pieces in salted water for 25-30 minutes. Peel onions and cut into rings. Wash tomatoes, dab dry and cut into slices. Drain corncobs and put 2 pieces on a skewer.
2
Tie fillet steaks round and season with salt and pepper. Heat 1 teaspoon of oil in a grill pan and sear the steaks. Place the steaks on an oven-proof plate and cook in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 8-10 minutes. Heat 1 tablespoon of oil in a pan. Fry the onions for 3-4 minutes, then add 1 tablespoon of butter. Remove the onions from the pan and place them on the steaks. Also add mace skewers to the meat. Heat 1 tablespoon of oil in the pan. Stew the tomatoes for 3-4 minutes.
3
Remove the onions from the pan and place them on the steaks. Also add mace skewers to the meat. Heat 1 tablespoon of oil in the pan. Stew the tomatoes for 3-4 minutes. Season with salt, pepper and herbs. Serve the meat with onion rings, tomatoes and corn on the cob
4
15 minutes waiting time