John Myers
Contents
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Ingredients
- 400 g Carrots
- 400 g Leek
- 400 g Celery bulb
- 50 g Glass noodles
- 500 g Beef fillet
- 1 tbsp Butter
- 1 tbsp Rapeseed oil
- 20 g Gouda middle-aged
- 20 g Salt and pepper
- 20 g Chervil fresh
Instructions
- Clean, peel and rinse the carrots and celery and cut into sticks. Cut the leek lengthways, rinse thoroughly and cut into strips. Grate cheese. Prepare glass noodles according to the instructions on the packet.
- Heat butter in a saucepan and simmer the vegetables in it for about 5 minutes over low to medium heat. Then mix with the drained glass noodles and put everything in a greased baking dish. Sprinkle with the grated cheese.
- Rinse the beef fillet, pat dry, season with salt and pepper. Heat the rapeseed oil in a pan and fry the meat on all sides. Then cover and roast for about 15 minutes over low to medium heat.
- Bake the vegetable and glass noodle bake in the preheated oven at 180 ° on the middle shelf for about 10 minutes.
- Take the beef fillet out of the pan and let it rest for a while. Then cut into slices and arrange on plates with the vegetable and glass noodle casserole and serve garnished with a little fresh chervil.
Nutrition
Serving: 100gCalories: 91kcalCarbohydrates: 2.8gProtein: 7.2gFat: 5.6g
