Pepper steaks with carrots

Name: Pepper steaks with carrots
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g Carrots; 8 discs Baguette bread; 40 g Herb Butter; 1/2 bunch Parsley; 7-10 Tbsp Salt; 20 g Butter; 2-3 TABLESPOONS Oil; 4 Rumpsteak (à ca. 220 g); 7-10 Tbsp Pepper; 1 glass (400 ml) Beef stock; 100 ml Orange juice; 2-3 TEASPOONS pickled green pepper; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp Sugar; 7-10 Tbsp Orange Slices; baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g Carrots
8 discs Baguette bread
40 g Herb Butter
1/2 bunch Parsley
7-10 Tbsp Salt
20 g Butter
2-3 TABLESPOONS Oil
4 Rumpsteak (à ca. 220 g)
7-10 Tbsp Pepper
1 glass (400 ml) Beef stock
100 ml Orange juice
2-3 TEASPOONS pickled green pepper
1-2 TABLESPOONS sauce thickener
7-10 Tbsp Sugar
7-10 Tbsp Orange Slices
baking paper

Directions

1
Peel and wash the carrots and cut them into long thin strips with a peeler. Spread bread with herb butter. Place on a baking tray lined with baking paper. Wash parsley, shake dry and chop finely.
2
Sprinkle bread with parsley, put the rest aside for garnishing. Bake bread in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Put carrots in boiling salted water and cook for about 8 minutes, drain and mix with butter.
3
Keep warm. Meanwhile, heat oil in a pan, pat meat dry and fry on each side for 3-4 minutes. Season with salt and pepper. Remove from the pan and keep warm as well. Deglaze the meat with stock and orange juice, bring to the boil and simmer for 2-3 minutes.
4
Stir in green pepper, bring to the boil and stir in sauce thickener, bring to the boil again and season with salt, pepper and sugar. Sprinkle carrots with parsley and arrange meat with sauce on plates.
5
Garnish with orange slices. Add bread and remaining sauce.