Sweet potatoes, pointed peppers, fennel and steak in the oven

Ingredients for 2 servings:

• 1 cup crème fraîche
• 1 bunch lemon balm
• 1 large sweet potato(s)
• 1 large fennel
• 1 pointed pepper
• 3 tbsp rapeseed oil or olive oil
• 450 g steak(s) (beef)
• some garlic
• chili powder
• some salt and pepper
• 3 shallots

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

with crème fraîche and lemon balm dip

Peel the potatoes and cut into 5 cm thick slices. Cut the fennel into 5 cm thick slices. Quarter and deseed the peppers. Briefly fry everything one after the other in the oil on both sides. Then place on a baking tray and season with shallots, chopped garlic and chili. Place in the oven at 180 degrees for 20 minutes. Meanwhile, sear the steak on both sides and add the vegetables to the oven after about 10 minutes of baking. Take the meat out of the oven shortly before the end of the baking time and let it rest in aluminum foil for a while. Meanwhile, mix the crème fraîche with the picked herbs, salt and a little pepper to make a dip. Serve everything on a plate and add the dip. Tip: You can also make the dip with rosemary and a little mint.