Gourmet Beef with Roast Veg
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- For the entrecôte steaks
- 4 Tbsps olive oil
- 1 ¾ cups onions (sliced)
- 1 Tbsp butter
- 3 Tbsps breadcrumbs
- 2 sprigs thyme
- 1 Tbsp Mustard (medium-hot)
- freshly ground peppers
- 4 slices Entrecote (each weighing approx. 200 g)
- For the roasted vegetables
- 4 Pearl onion (quartered or halved depending on size)
- 1 Zucchini (sliced)
- 1 red pepper (cut into wedges)
- 1 yellow pepper (cut into wedges)
- 1 small Fennel bulb (roughly chopped)
- 1 ⅔ cups small new Potato (washed)
- 1 ½ cups Oyster mushrooms (halved)
- 2 cloves garlic cloves (crushed)
- 1 sprig thyme
- 1 sprig rosemary
- salt
- freshly ground peppers
- 4 Tbsps olive oil
Preparation steps
1.
For the roast vegetables: Mix all the vegetables with the garlic, and then season with salt and pepper and place in an ovenproof dish.
2.
Drizzle with the olive oil, add the thyme and rosemary and cook in an oven preheated to 200°C (180° fan) | 400F | gas 6 for about 30 minutes.
3.
For the steaks: Heat 2 tbsp oil and sweat the onions until translucent, then take out of the pan and leave to cool.
4.
Wash the thyme, shake dry and strip off and finely chop the leaves. Mix together the onions, breadcrumbs, mustard and thyme and season to taste with salt and pepper.
5.
Dry the meat and season on both sides with salt and pepper. Spread the onion mixture on one side of each steak.
6.
Heat the rest of the oil in a frying pan, put the meat in onion side down and fry over a medium heat for 5-6 minutes. Turn over carefully using a palette knife and fry the other side for 5-6 minutes. The meat should be medium done.
