Beef Steaks on Roasted Vegetables with Dates

Ingredients

• 300 g carrots (3 carrots)
• 300 g kohlrabi (2 kohlrabi)
• 500 g Jerusalem artichokes (0.5 kg)
• 2 tbsp olive oil
• Salt
• Pepper
• 2 red onions
• 70 g dried dates (pitted)
• 1 tbsp Rapeseed Oil
• 2 tbsp balsamic vinegar
• coarse Sea salt
• 600 g lean beef fillet

Instructions

1. 1.

   Clean, peel and cut carrots, kohlrabi and Jerusalem artichokes into pieces. Spread on a parchment‑lined baking tray, drizzle with olive oil, season with salt and pepper, mix and bake in a preheated oven at 200 °C (180 °C fan) for about 30 minutes, turning halfway through.

2. 2.

   Meanwhile peel the onions and slice into thin rings. Cut dates into strips. Heat rapeseed oil in a pan. Add onions and sauté 2–3 minutes over medium heat. Deglaze with vinegar and reduce for another 2–3 minutes. Add dates, season with salt and pepper, then set aside briefly.

3. 3.

   Slice the beef fillet into about 2.5 cm thick steaks. Place the steaks in the pan and sear each side for 2–3 minutes until nicely browned.

4. 4.

   Arrange the roasted vegetables on plates, top with onions and dates, season the beef steaks again with salt and pepper, and serve alongside the vegetables.