Beef steak with colorful vegetables

Ingredients

• 1000 g beef steak (4 steaks)
• 200 g princess beans
• 4 slices bacon
• 200 g mushrooms
• 1 bell pepper
• 1 small zucchini
• 4 broccoli florets (frozen)
• 1 bundle young carrots (small)
• Salt
• Pepper
• oil (for frying)
• 100 ml Vegetable broth
• herb butter
• 0.5 glass basil pesto
• 6 slices toast bread
• 100 ml milk
• 50 g Parmesan (grated)
• 1 egg
• 4 small tomatoes

Instructions

1. 1.

   Wash and pat the steaks dry, season with pepper. Thaw broccoli. Wash zucchini, slice; wash bell pepper, clean, halve, deseed, remove white skin, cut into pieces. Clean mushrooms, halve. Peel carrots, trim greens. Separate beans into 4 packs, wrap each with bacon, place in a pot with steaming basket and steam over lightly salted water for about 15 minutes.

2. 2.

   For the tomatoes, pour milk over bread and let soak. Wash tomatoes, remove stems generously, hollow out. Combine toast, cheese, egg, and pesto in a bowl, mix with fork. Fill tomato cavities with mixture, place in small baking dish, bake at 160°C for about 20 minutes.

3. 3.

   Meanwhile, sauté remaining vegetables in oil until crisp, add broth and simmer for about 5 minutes. Cook steak in a pan, sear both sides for one minute each, wrap in foil and let rest in oven at 120°C for about 10 minutes.

4. 4.

   Arrange vegetables decoratively on four plates, add tomatoes and bean packs, then the steak. Season steak again with pepper and serve immediately with herb butter.