Oven vegetables with steak and spring onion cream

Name: Oven vegetables with steak and spring onion cream
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 200 g Beetroot Tuber; 2 stem(s) Thyme; 1 TEASPOON Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Spring onions; 50 g ripened cream; 1 Organic Lemon; 1 TABLESPOON Oil; 120 g Beef hip steak; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

200 g Beetroot Tuber
2 stem(s) Thyme
1 TEASPOON Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Spring onions
50 g ripened cream
1 Organic Lemon
1 TABLESPOON Oil
120 g Beef hip steak
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Peel the beetroot and cut into slices. Wash thyme and shake dry. Spread beetroot on a baking tray lined with baking paper. Drizzle with olive oil, season with salt and pepper. Spread thyme on top. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 30 minutes
2
For the dip, clean and wash the spring onions. Cut 1 spring onion into fine rings. Cut the remaining spring onions into pieces of about 4 cm length. Mix sour cream and spring onion rings. Season to taste with salt and pepper
3
Meanwhile, wash the lemon hot, grate dry and cut into slices. Dab meat dry. Season with salt and pepper. Heat oil in a pan. Brown the meat on both sides for about 2 minutes, remove. Place the meat, spring onions and lemon on the baking tray approx. 10 minutes before the end of the cooking time. Cook meat in the oven for approx. 5 minutes, take it out of the oven again. Cover lightly with aluminium foil and leave to rest for about 5 minutes. Arrange meat and vegetables on a plate. Add dip