Vegetable pan with beef fillet

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
3 5
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 1 TABLESPOON Lemon juice
  • 5 TABLESPOONS Oil
  • 4 (à 100 g) Fillets of beef
  • 1 collar Carrots
  • 1 collar Spring onions
  • 2 stalks of celery
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 30 g Herb Butter
  • 7-10 Tbsp Lemon wedges
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Mix lemon juice and 2 tablespoons of oil. Brush the meat with it and marinate covered for about 15 minutes. Peel, wash and slice the carrots. Clean, wash and slice spring onions and celery. Remove meat from the marinade and pat dry. Fry the meat in the remaining hot oil, first on a high heat for about 1 minute on each side and then on a medium heat while turning for about 2 minutes.

  2. 2

    Remove, wrap in aluminium foil and keep warm. Sauté the carrots, spring onions and celery in the frying oil for about 5 minutes. Season with salt and pepper. Season meat with salt and pepper and arrange on vegetables. Spread herb butter on the meat and cover and let it melt. Garnish vegetable pan with lemon wedges

Nutrition Facts

KCAL
280 kcal
CARBS
9 g
FATS
22 g
PROTEINS
23 g

Categories & Tags

Main DishesMeatBeef