Pesto carrots with steak and potatoes

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Roast the sesame seeds in a pan without fat, remove and allow to cool. Peel garlic and cut into pieces. Wash parsley, dab dry and pluck leaves from the stalks.

2. 2

   Grate cheese. Puree parsley, garlic, 4-5 tablespoons of olive oil and cheese in the universal chopper. Fold in sesame seeds. Season to taste with salt, pepper and sugar. Clean the carrots, leaving some green, peel and wash.

3. 3

   Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Wash the meat, dab dry. Heat 1 tablespoon of oil in an ovenproof pan and fry the meat on each side for about 2 minutes.

4. 4

   Cook in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for 8-10 minutes. Remove the meat and season with salt and pepper. Wrap meat in foil and cook for 4-5 minutes in a warm O

5. 5

   Steam carrots in a pot covered with a little water for 4-5 minutes until al dente, drain. Add the pesto to the pot, flip the carrots through and season with salt, pepper and sugar. Peel and halve the shallots and cut into strips.

6. 6

   Drain the potatoes, put them back into the pot with butter and shallots, toss for 2-3 minutes, season with salt, pepper and paprika powder. Arrange potatoes, meat and carrots on plates.

Nutrition Facts

KCAL
600 kcal

CARBS
38 g

FATS
25 g

PROTEINS
53 g