Fillet Wrapped in Wild Garlic on Vegetables and Basmati Rice

Preparation:

1. Peel the carrots and cut into small cubes …. Halve, core, wash and also cut the peppers into small cubes … Clean and wash spring onions and cut into rings …. Wash tomatoes … pat dry … whole let … squeeze blood orange …
2. Rinse off the fillet and pat dry …. Wash the wild garlic and shake dry … Prepare plenty of salted water for the rice and preheat the oven to 160 ° C …

Fillet with wild garlic coat:

1. Sprinkle the fillet with the herbs and press it down … then some pepper … heat the lime oil in a non-stick pan …. fry the meat briefly all around … put the wild garlic leaves on an aluminum foil … place the fillet on top and put the leaves around the meat … then close the foil tightly … put the packet in a small baking dish and let it cook in the oven at 160 ° C for 20 minutes …..

Vegetable side dish:

1. Fry the carrot cubes in the remaining frying fat for about 3-4 minutes … add spring onion rings and fry briefly … deglaze with blood orange juice and vegetable stock … season with salt and pepper … simmer gently for 7-8 minutes … . Now the diced peppers are mixed in … Let simmer for another 2-3 minutes … Finally add the whole tomatoes … Put the lid on, switch off the stove and let it steep for 4-5 minutes … with lemon juice, salt and pepper again Season to taste …. In the meantime, the fillet and the rice have also been cooked … Drain the rice and let it drain.
2. Wrap the bear onion fillet out of the foil and cut into slices …
3. Arrange basmati rice and vegetables on a plate and arrange the fillet on the vegetables … sprinkle with the meat juice … done … enjoy your meal …