Provencal Steak with Spring Vegetables
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Provencal Steak with Spring Vegetables
4 min
Easy
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28 16.8g / 28%
41 54.2g / 41%
31 42.4g / 31%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

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Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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Provencal Steak with Spring Vegetables

(0)
30 Min
Easy

Ingredients

8 Servings

This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
1200  g
Beef tenderloin
1  pinch
Ground Black Pepper
1  tbsp
Olive oil
For the sauce:
2  cubes
MAGGI® Chicken Bouillon
600  mL
Water
4  tbsp
White vinegar
600  g
Tomatoes, diced
2  sprigs
Tarragon
1  Clove
Garlic, finely chopped
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
zucchinis
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
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Nutrition Value

Carbohydrates
54.26 g
Energy
513.23 kcal
Fats
16.83 g
Protein
42.43 g
Information per serving

Instruction

30 Minutes

  • Step 1

    1 Min
    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

    1 Min
    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

    1 Min
    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

    1 Min
    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.
Provencal Steak with Spring Vegetables

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.

Provencal Steak with Spring Vegetables

Step 2 of 4

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.

Provencal Steak with Spring Vegetables

Step 3 of 4

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.

Provencal Steak with Spring Vegetables

Step 4 of 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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