John Myers
Beef Fillet with Romaine and Radish Vegetables
The perfect beef fillet with romaine and radish vegetables recipe with a picture and simple step-by-step instructions.
- 0,5 tsp Caraway seed
- 1 bunch Parsley
- 4 tbsp Olive oil
- 4 a 180 gr Beef fillet steaks
- Salt and pepper
- 500 g Orange sweet potatoes
- 2 Romaine lettuce hearts
- 1 bunch Fresh radishes
- 4 Garlic cloves
- 1 tbsp Butter
- 1 tbsp Sugar
- Preheat the oven to 120 degrees (convection 100 degrees). Crush the cumin in a mortar. Finely chop the parsley leaves, mix half of them with caraway seeds and 2 el olive oil. Rub steaks with them, salt and pepper. Fry both sides in a coated pan. Meat in one Cook the baking dish in the oven for about 25 minutes.
- Peel and wash the sweet potatoes, cut into 1.5 large cubes. Cook the potatoes in salted water for about 5 minutes, then drain.
- Wash and clean the romaine lettuce hearts, wash and cut into fine strips. Wash the radishes, cut into slices. Peel the garlic, cut into slices. Heat 1 tablespoon of oil in a large pan, fry the romaine strips in it and sauté for about 5 minutes, salt and pepper. Heat the butter in a second pan, fry the garlic and radishes in it. Sprinkle with sugar, caramelize. Mix and raise the romaine strips. Fry the potatoes in the remaining oil (1 tablespoon), season with salt and pepper.
- Take the steaks out of the oven, arrange on the vegetable mix, spread the potato cubes around them and serve hot.
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