Steaks with blueberry-rosemary sauce

Name: Steaks with blueberry-rosemary sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 750 g Potatoes; 3-4 Tbsp Oil; 250-300 g Blueberries; 1 sprig of rosemary; 1 big onion; 4 Fillet of beef steaks, salt, pepper (à approx. 150 g); 1/8 l Balsamic vinegar; 3 TABLESPOONS Maple syrup; 7-10 Tbsp Kitchen yarn

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

750 g Potatoes
3-4 Tbsp Oil
250-300 g Blueberries
1 sprig of rosemary
1 big onion
4 Fillet of beef steaks, salt, pepper (à approx. 150 g)
1/8 l Balsamic vinegar
3 TABLESPOONS Maple syrup
7-10 Tbsp Kitchen yarn

Directions

1
Peel, wash and slice the potatoes. Fry in 2 tablespoons of hot oil, turning occasionally for approx. 25 minutes
2
Sort the blueberries, wash and drain if necessary. Wash the rosemary and pluck the needles. Peel and finely chop the onion. Wash the steaks if necessary, dab dry and tie them with kitchen string
3
Heat 1-2 tablespoons of oil in a frying pan. Fry the steaks for about 3 minutes on each side. Season with salt and pepper and keep warm
4
Sauté the onion and rosemary in the frying fat. Stir in a good 1/8 l water, vinegar, maple syrup and 1/3 blueberries, bring to the boil. Simmer at high heat for 6-8 minutes. Heat the remaining berries briefly. Season sauce and potatoes with salt and pepper. Arrange everything. Fried mushrooms taste good with it
5
Drink: strong red wine