Three kinds of meat with saffron-garlic puree

Name: Three kinds of meat with saffron-garlic puree
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Garlic bulbs; 1/2 box Saffron threads; 6 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 300 g Rump steak, pork tenderloin and turkey schnitzel; 6 TABLESPOONS Oil; 7-10 Tbsp black pepper; 7-10 Tbsp green olives with almond kernel, thyme and rosemary

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Garlic bulbs
1/2 box Saffron threads
6 TABLESPOONS Olive oil
7-10 Tbsp Salt
300 g Rump steak, pork tenderloin and turkey schnitzel
6 TABLESPOONS Oil
7-10 Tbsp black pepper
7-10 Tbsp green olives with almond kernel, thyme and rosemary

Directions

1
Put the garlic bulbs in a small ovenproof dish. Pour boiling water to a height of approx. 1 cm. Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 50 minutes. Remove from the oven and allow to cool. Stir together the saffron threads and 4 tablespoons of water. Squeeze the garlic cloves out of their skins. Put the garlic and olive oil into a tall mixing bowl and blend with the hand blender.
2
Stir saffron threads into the puree with the water and season with salt. Wash the meat, dab dry and dice coarsely. Heat the oil in 3 portions in a pan and fry the meat in portions for 3-4 minutes, turning vigorously. Season with salt and pepper. Keep warm. Serve the meat garnished with olives, thyme and rosemary on a plate. Add the garlic puree in a small bowl