American
Main course
Provencal Steak with Spring Vegetables
30Min
Easy
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
4 pieces
bay leaves
1 g
To be added at the end of cooking:
150 mL
Water
20 Leafs
fresh basil leaves, chopped
.
Nutrition Value
Information per serving
Instruction
30 Minutes
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.
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