John Myers
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Marinated Beef Fillet Steaks with Grilled Vegetables and Potatoes
The perfect marinated beef fillet steaks with grilled vegetables and potatoes recipe with a picture and simple step-by-step instructions.
For the marinade
- 2 Pc. Rosemary sprigs
- 2 Pc. Sprigs of thyme
- 2 Pc. Sprigs of sage
- 10 tbsp Olive oil
- 1 tsp Salt
For the grilled vegetables
- 1 Pc. Eggplant fresh
- 1 Pc. Zucchini
- 1 Pc. Tomato
- 3 Pc. Mushrooms
- Olive oil
- Salt
For the swivel potatoes
- 1 kg Potatoes
- Olive oil
- Salt
For the red wine balsamic vinegar reduction
- 3 Pc. Shallots
- 150 ml Balsamic vinegar
- 150 ml Veal stock
- 150 ml Red wine
- 1 tsp Green peppercorns
- Sea-Salt
- 1 Pc. Rosemary sprig
- 1 Pc. Sprig of thyme
- Soak the beef fillet steaks in the olive oil and herb marinade for about 5-6 hours. Mix the olive oil with the herbs and salt and add to the steaks in a coverable bowl.
- For the grilled vegetables, cut the aubergine and zucchini lengthways into thin slices. Salt the aubergine and wait until it is drained, then dab off. Meanwhile, cut the tomato and mushrooms into slices. Place everything on a grill plate and grill on both sides for about 2-3 minutes while turning and brush with olive oil. To make a roll, first place the aubergine slice, then the zucchini slice, the tomato and the mushrooms on top of each other and fold up.
- Wash the potatoes and cook for about 15 minutes. Then toss in a pan with olive oil and Mediterranean salt until they are golden brown.
- For the balsamic red wine reduction, sauté the finely chopped shallots with a little olive oil until they are translucent. Add the veal stock, red wine, salt and balsamic vinegar, the sprig of rosemary and thyme and let it simmer for about 30 minutes over a low heat. Then add about 1 teaspoon of green peppercorns. When the reduction has reached the required consistency, strain the herbs.
- Take the steaks out of the marinade and place them on the grill preheated to 250 degrees for about 3 minutes on each side. Then you are medium.
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