Juicy beef fillet steak with colorful vegetables and gnocchi

Name: Juicy beef fillet steak with colorful vegetables and gnocchi
Cook time: 25 min
Total time: 25 min
Yield: 3
Ingredients: 1 Bag (500 g) frozen vegetables "Noble Garden Mix; 7-10 Tbsp Salt; 1 small stem rosemary; 3 small twigs of thyme; 1 TABLESPOON Oil; 3 (à 100 g) Beef fillet steaks; 7-10 Tbsp Pepper; 400 g Gnocchi (cooling shelf); 1 tablespoon (10 g) Butter or margarine; 1 TEASPOON balsamic cream; 7-10 Tbsp Aluminium foil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 3

1 Bag (500 g) frozen vegetables "Noble Garden Mix
7-10 Tbsp Salt
1 small stem rosemary
3 small twigs of thyme
1 TABLESPOON Oil
3 (à 100 g) Beef fillet steaks
7-10 Tbsp Pepper
400 g Gnocchi (cooling shelf)
1 tablespoon (10 g) Butter or margarine
1 TEASPOON balsamic cream
7-10 Tbsp Aluminium foil

Directions

1
Place 7 tablespoons of water and frozen vegetables in a pot, cover and bring to the boil at the highest setting. Then cook over medium heat for 7-9 minutes. Stir in between. On the side, bring a pot with plenty of salted water to the boil.
2
Wash the rosemary and thyme and shake dry. Heat the oil in a pan and fry the fillet steaks for 4-5 minutes, turning. After half the frying time add rosemary and thyme. Season the finished steaks with salt and pepper and wrap in aluminium foil.
3
Add 4-5 tablespoons of water to the frying pan, bring to the boil briefly and set aside. Put the gnocchi in boiling water and let them simmer for about 2 minutes. Pour gnocchi onto a sieve and drain well.
4
Heat the fat in a frying pan and toss the gnocchi in it. Pour the meat juice from the steaks into the stock. Arrange the steaks with the stock, vegetables and gnocchi on plates. Garnish with herbs and sprinkle steaks with a little balsamic vinegar as desired.
5
Serve immediately.