Beef Hip on Potato and Garlic Puree with Zucchini Chard Rolls

Take the meat out of the fridge, dab with paper towel, then marinate with pepper and olive oil

Peel the potatoes and cook them in salted water

Slightly salt the milk and bring to the boil together with the garlic cloves, then reduce for approx. 10 minutes

Use the peeler to slice the zucchini into strips, season with salt, then fry on both sides in a little olive oil

Cut the chard into fine strips, then heat it in the "Zucchini frying pan" and let it disintegrate a little. Toast the pine nuts fat-free in a separate pan

Mash the sheep's cheese with a fork, then mix thoroughly with the Swiss chard and pine nuts. Pour the mixture into the zucchini, roll up, place in an ovenproof dish, sprinkle with a little mozzarella and then bake in the oven at 180 ° for about 15 minutes

Drain the potatoes, allow them to evaporate, then pour the garlic milk over them and squeeze into the puree (if necessary, season a little with vegetable stock or salt)

Salt the steaks, then fry them on both sides in not too high a heat (no oil in the pan, because the steaks were marinated in oil) together with the rosemary sprigs for about 3 minutes, then leave to rest in aluminum foil for 5 minutes ( can also be put in the oven, which has already been switched off, where the courgette rolls were in!)

Season the mashed potatoes to taste and serve with the courgette rolls and the hip steaks. If you like, you can also make a little sauce from the leftover roast. Bon appetit