Fillet steaks with summer vegetables

For 4 people
  • 2 Corn on the cob (approx. 350 g each)
  • Salt
  • 2 onions
  • 4 Beef tomatoes (approx. 200 g each)
  • 4 (à 140 g ) Beef steaks
  • Pepper
  • 1 TL + 2 tbsp oil
  • 1 EL Butter
  • dried Italian herbs
  • 4 Wooden skewers
35 minutes
easy
1.
Clean the corn and cut into pieces approx. 3 cm thick. Cook the corn on the cob in salted water for 25-30 minutes. Peel the onions and cut them into rings. Wash tomatoes, pat dry and cut into wedges. Drain the corn on the cob and stick 2 pieces on a skewer. Tie the fillet steaks round and season with salt and pepper. Heat 1 teaspoon of oil in a grill pan and sear the steaks. Place the steaks on an ovenproof plate and cook in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 8-10 minutes. Heat 1 tablespoon of oil in a pan. Fry the onions in it for 3-4 minutes, then add 1 tablespoon of butter. Remove the onions from the pan and place on the steaks. Also add mail skewers to the meat. Heat 1 tablespoon of oil in the pan. Stew tomatoes in it for 3-4 minutes. Season with salt, pepper and herbs. Serve the meat with onion rings, tomatoes and corn on the cob
2.
15 minutes waiting time
1 person approx.:
  • 350 kcal
  • 1470 kJ
  • 34 g protein
  • 15 g fat
  • 19 g carbohydrates

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