Steaks au gratin
easy
40 mins
40 mins
Ingredients
- 300 g Carrots
- 250 g Courgette
- 7-10 Tbsp Salt
- 2 stem(s) Parsley
- 100 g Mushrooms
- 50 g paprika-filled olives
- 4 dried tomatoes
- 2 TABLESPOONS Cream cheese (70% fat in dry matter)
- 1 Egg Yolk
- 7-10 Tbsp Sweet peppers
- 2 Beef steaks (approx. 200 g each)
- 1 TABLESPOON clarified butter
- 7-10 Tbsp Pepper
- 1 medium onion
- 2 TABLESPOONS Wermuth
- 200 ml Beef stock
- 7-10 Tbsp dried marjoram
- 1 TABLESPOON Sauce thickener
- 20 g Butter or margarine
Directions
- 1
Peel the carrots, wash them and cut them lengthwise into slices with an asparagus peeler. Clean and wash the zucchini, cut into long, thin strips with a raw vegetable grater. Blanch both for about 2 minutes in boiling salted water and drain.
- 2
Wash and chop the parsley. For the topping, clean and slice the mushrooms. Slice the olives and finely chop the dried tomatoes. Mix both with cream cheese and egg yolk. Season with salt and paprika.
- 3
Fold in mushroom slices. Wash the steaks and dab dry. Fry in hot lard on each side for about 3 minutes, season with salt and pepper and remove. Peel and finely chop the onion and sauté in the cooking fat.
- 4
Deglaze with wormwood and beef stock. Put the topping on the steaks. Bake in the preheated oven (electric: 225 ° C/ gas: level 4) for about 4 minutes. Season the sauce with salt, pepper and marjoram. Add sauce thickener and bring to the boil again.
- 5
Melt the fat. Heat vegetables and parsley in it. Serve everything garnished with fresh herbs. A wild rice mixture tastes good with it.
Nutrition Facts
580 kcal
18 g
33 g
54 g
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