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Beef Steak in Strips with Parsley Potatoes, Cauliflower Roses and Carrots

5 from 5 votes
Total Time 1 hr 5 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 181 kcal

Ingredients
 

Processing ingredients:

  • 150 g Cauliflower
  • 100 g Carrots
  • 250 g Potatoes (triplets)
  • 50 g Butter
  • 50 g Whipped cream
  • 1 tsp Cinnamon
  • 50 ml Milk
  • 3 g Dried wild garlic
  • 20 g Parsley
  • 200 g Cream cheese
  • 200 g Cream cheese
  • 20 ml Balsamic vinegar
  • Olive oil
  • 100 g Butter
  • 50 ml Whipped cream
  • 50 ml Fresh milk

Patty for vegetarians:

  • 50 g Cauliflower
  • 25 g Carrots
  • 1 Pc. Egg
  • Bun
  • Onion
  • Butter
  • Curry
  • Salt

Instructions
 

Triplets:

  • The prepared triplets are first put on the oven, they cook on medium heat for about 20 minutes. They are washed, cut in half and salted.
  • Triplets are potatoes that are not peeled, but rather poured off after cooking and seared in a frying pan. To give them a little more flavor, they are slowly fried in butter, no more salt is added here. Meanwhile I have the opportunity to get the vegetables ready for the oven.

Vegetables:

  • Wash 2 cauliflower roses and 3 carrots 3 cm long per person and cut into bite-sized pieces. Each portion is served in an aluminum foil with salt, curry and butter, then each portion goes in the oven at 250 degrees for 15 minutes.

Sauce:

  • For the sauce, cut a piece of beef steak into small pieces and fry it with 30 g butter over high heat. Remove the meat from the pan (it is no longer needed for the recipe) and pour the gravy with butter, 50 ml whipped cream, 200 g cream cheese, 200 g cream cheese and 50 ml fresh milk 3.5% fat.
  • Stir quickly and reduce the temperature to avoid burning. Season with cinnamon, this gives the sauce a slightly sweet taste. Put the sauce on the second heat setting to reduce it.

Beef steak:

  • I have already prepared the meat and cut it into 200 g pieces, then coated it with oil and a little vinegar. It was pre-cooked in the oven at 80 degrees for one hour. In order not to let it get too dry, a meat thermometer is installed in the largest steak and is constantly checked. The meat should have a cooking point (approx. 75 degrees) at which the juices and blood can still be easily recognized.

Serving:

  • The plate is arranged: the triplets fry with parsley and butter in the pan for about three to four minutes, then they come in the middle of the plate. The vegetables are allowed out of the oven and on the plate. The aluminum foil is removed and the scent of curry wafts through the kitchen.
  • Now everything has to go quickly: the meat that has been kept warm is now placed in the preheated frying pan with a little salt to form roasted aromas, the process takes three minutes and then it is immediately placed on the plate. Quickly place the sauce in the middle of the triplets, shower the chopped parsley over the meal. Finished.

Patty for vegetarians:

  • Cauliflower and carrots are washed and dried. They then go into the mixer and are roughly chopped up so that the mass is still recognized as a solid consistency. With a soaked roll, an egg, a pinch of curry and a chopped onion, the mixture is formed into a patty. This is fried in butter until a crispy patty is created.

Nutrition

Serving: 100gCalories: 181kcalCarbohydrates: 2.1gProtein: 15.2gFat: 12.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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