أمريكي الطبق الرئيسي

Provencal Steak with Spring Vegetables

Name: Provencal Steak with Spring Vegetables
Prep time: PM0.00T
Cook time: PM30.00T
Total time: PM30.00T
Cuisine: أمريكي
Ingredients: 1200 grams Beef tenderloin; 1 pinch Ground Black Pepper; 1 tablespoon Olive oil; 1 gram For the sauce:; 2 cubes MAGGI® Chicken Bouillon; 600 milliliters Water; 4 tablespoons White vinegar; 600 grams Tomatoes; diced; 2 sprigs Tarragon; chopped; 1 Clove Garlic; finely chopped; 1 gram For garnishing:; 800 grams Potatoes; cut into cubes; 16 pieces Artichoke; 16 pieces Spring Onions; 8 Cloves Garlic; finely chopped; 160 grams Sliced black olives; 3 sprigs Fresh thyme; chopped; 400 grams Zucchini; cut into cubes; 2 tablespoons Butter; 3 sprigs Fresh thyme; chopped; 3 sprigs Fresh Rosemary; 1 gram To be added at the end of cooking:

30 Min

Easy

Ingredients

8 Servings

1200 g

Beef tenderloin

1 pinch

Ground Black Pepper

1 tbsp

Olive oil

1 g

For the sauce:

2 cubes

MAGGI® Chicken Bouillon

600 mL

Water

4 tbsp

White vinegar

600 g

Tomatoes, diced

2 sprigs

Tarragon, chopped

1 Clove

Garlic, finely chopped

1 g

For garnishing:

800 g

Potatoes, cut into cubes

16 pieces

Artichoke

16 pieces

Spring Onions

8 Cloves

Garlic, finely chopped

160 g

Sliced black olives

3 sprigs

Fresh thyme, chopped

400 g

Zucchini, cut into cubes

2 tbsp

Butter

3 sprigs

Fresh thyme, chopped

3 sprigs

Fresh Rosemary

1 g

To be added at the end of cooking:

150 mL

Water

20 Leafs

fresh basil leaves, chopped

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Nutrition Value

Information per serving

Step 1

Trim the steak; cut the trimmings into small pieces and prepare a stock with them by adding the 2 cubes of MAGGI® Chicken Bouillon Less Salt and the 600 ml of water.

Step 2

Wash the potatoes but do not peel them. Trim the artichokes and cut them into slices; peel the spring onions and the garlic cloves. Dip the olives in hot water and then in cold water; do that twice and cut the zucchini into slices that are 2 cm thick. Cook each vegetable separately in salted water and then braise the vegetables in butter for about 15 mins in a covered non-stick pan.

Step 3

Season the braised vegetables with thyme, rosemary and bay leaves. Just before serving, add the water and chopped basil. Stir vigorously so that all the vegetables are covered with the sauce and remove from the heat immediately.

Step 4

Season the beef with crushed black pepper and 1 tablespoon olive oil. Pan fry for 15 mins in a non-stick pan, turning several times. Keep warm on a plate covered with aluminum foil. De-glaze the pan with the white vinegar and water and add to the meat stock and other sauce ingredients. Bring to a boil and keep on heat. By heating, reduce 20% of the quantity. Place the beef and the vegetables on a warm plate and pour the sauce over.

Step 1 of 4

Trim the steak; cut the trimmings into small pieces and prepare a stock with them by adding the 2 cubes of MAGGI® Chicken Bouillon Less Salt and the 600 ml of water.