Antipasti salad with beef fillet steaks

For 4 people
  • 2 red and 2 yellow peppers (approx. 800 g )
  • 10 EL Olive oil
  • 250 g shallots
  • 250 g small white mushrooms
  • 1 (approx. 200 g) Zucchini
  • 1 (approx. 250 g) small aubergine
  • 1/2 young garlic bulb
  • 1–2 stem (s) Rosemary
  • 5 stem (s) Thyme
  • Salt
  • pepper
  • 2 EL sugar
  • 100 ml white balsamic vinegar
  • 100 ml clear broth
  • 500 g Beef fillet (middle piece not too thick)
  • 20–30 g clarified butter
  • Basil
90 minutes
Halve the paprika, clean, wash and drain. Spread a thin layer of oil on the baking sheet. Place the peppers on top with the cut surface facing down. Bake / roast in a preheated oven (electric stove: 250 ° C / convection: 225 ° C / gas: level 5) for about 20 minutes. Take the peppers out of the oven, cover with a dampened tea towel and let cool for about 10 minutes. Then peel the skin off the peppers. Cover the shallots with water, bring to the boil and cook for 2–3 minutes. Pour onto a sieve, rinse under cold water and allow to drain. Peel the shallots. Wash and clean the mushrooms. Clean, wash and cut the zucchini and aubergine into thick slices. Peel the garlic, cut the large cloves into slices, leave the small ones whole. Wash the rosemary and thyme, shake dry. Pluck the thyme leaves from the stems. Put some rosemary aside for garnish, roughly pluck the rest into pieces. Heat 2–3 tablespoons of oil in a pan, fry the zucchini and aubergine slices in portions, turning, season with salt and pepper and remove. Add 1–2 tablespoons of oil to the pan for each new serving. Finally fry the mushrooms and shallots, add the garlic and herbs. Season with salt and pepper, add sugar, vinegar, broth and approx. 3 tablespoons of olive oil and simmer for 4–5 minutes. Spread the hot shallots and mushrooms with the marinade over the zucchini and aubergine slices and allow to cool. Cover and leave to steep for at least 3 hours (preferably overnight). For the steaks, cut the fillet into approx. 1/2 cm thick slices. Heat the clarified butter in a large pan. Fry the steaks in portions for 1–2 minutes over high heat while turning. Season with salt and pepper. Immediately remove from the pan. Place the antipasti salad on a deep plate. Arrange the steaks on top, garnish with rosemary and basil andsprinkle. Fresh ciabatta bread tastes good with it
Waiting time approx. 3 hours
1 Person approx:
  • 530 kcal
  • 2220 kJ
  • 32 g protein
  • 36 g fat
  • 17 g carbohydrates


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