Beef Fillet with Pea and Corn Vegetables

Ingredients

• 1 can corn kernels (285 g drained weight)
• 300 g frozen peas
• 4 beef fillet steaks (about 200 g each)
• 2 tbsp clarified butter
• Salt
• Pepper (freshly ground)
• 1 tsp butter
• 1 bundle mixed herbs
• 1 tomato

Instructions

1. 1.

   Drain the corn. Thaw the peas. Heat the corn and peas in about 200 ml salted water covered.

2. 2.

   Heat the clarified butter in a pan. Sear each steak for 1 minute on each side, then continue cooking 2-4 minutes per side (to taste). Season steaks with salt and pepper. Drain the vegetables, toss them with butter in a pot, and season with salt and pepper.

3. 3.

   Plate the steaks and vegetables, garnish each with a herb bouquet and tomato slices, and serve.