Vegetable pan with fillet slices
easy
45 mins
45 mins
Ingredients
- 100 g Cauliflower
- 1/2 Fennel Tuber
- 1 Carrot
- 1 Courgette
- 100 g Cutting beans
- 1 red pepper
- 7-10 Tbsp Salt
- 2 TABLESPOONS Butter or margarine
- 7-10 Tbsp Pepper
- 200 ml Vegetable broth
- 180 g Beef and pork fillet (best if the butcher cuts it into very thin slices)
- 1 TABLESPOON clarified butter
- 1 Garlic clove
- 2 Tomatoes
- 1 Rosemary stalk
- 1/2 Pot of basil
- 2 TABLESPOONS Balsamic vinegar
- 2 TABLESPOONS White wine vinegar
- 2 TABLESPOONS Rapeseed oil
- 1/2 TEASPOON Sugar
- 7-10 Tbsp Lemon
Directions
- 1
Clean and wash the vegetables, peel if necessary. Cut cauliflower into small florets, fennel into slices, carrots and zucchini into thin slices, beans and peppers into bite-sized pieces.
- 2
Pre-cook the carrots and beans in boiling salted water for about 8 minutes, then drain. Melt the fat. Fry the prepared vegetables for about 3 minutes while turning. Season with salt and pepper.
- 3
Pour on the stock, bring to the boil briefly and cook covered for another 5 minutes. Meanwhile wash and dry the meat. Fry in hot clarified butter for 1-2 minutes on each side. For the marinade, peel the garlic and press it through a garlic press.
- 4
Clean, wash, quarter and seed the tomatoes. Cut the flesh into small cubes. Wash herbs, pluck leaves, chop if necessary. Mix prepared ingredients, vinegar and oil. Season to taste with salt, pepper and sugar.
- 5
Arrange vegetables and meat on a plate. Drizzle with the marinade. Serve garnished with lemon.
Nutrition Facts
520 kcal
14 g
31 g
46 g
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