Beef steak with carrot vegetables

Ingredients

• 400 g Carrots
• 100 g Knollensellerie
• 1 onion
• 2 Tomatoes
• 4 tbsp rapeseed oil
• 1 tbsp Tomato Paste
• 400 ml meat broth
• 4 entrecôtes (≈150 g each)
• Salt
• Pepper
• 2 tbsp coarse mustard
• 2 tbsp chopped parsley

Instructions

1. 1.

   Peel and cut the carrots and knollensellerie into about 3 cm pieces. Dice the onion finely. Wash the tomatoes, remove the stem ends, and roughly dice them. Sauté the onions in 2 tbsp oil. Briefly sauté the tomato paste. Add the carrots, tomatoes, and knollensellerie and deglaze with meat broth. Simmer gently for about 15 minutes.

2. 2.

   Rinse the entrecôtes, pat dry, season with salt and pepper, and spread mustard on them. In the remaining oil, brown each side in a grill pan for about 2 minutes. Remove and place on top of the stew vegetables. Braise for 5-10 minutes, depending on desired doneness. Slice into pieces as desired before serving and garnish with parsley.

3. 3.

   Serve with mushroom risotto.