Filet Strips with Nectarines

Ingredients

• 4 Filets
• 6 ripe nectarines
• Pflanzenöl
• 1 bundle spring onions
• 2 carrots
• 1 piece ginger (3 cm)
• 1 Garlic clove
• 0.5 bundle chives
• Salt
• pepper (ground)
• olive oil
• 0.5 tbsp ghee (or butter substitute)

Instructions

1. 1.

   Wash, trim and slice the spring onions into thin rings. Peel the carrots and dice them small. Boil 2 nectarines briefly, peel, halve, pit and dice. Grate the ginger finely. Peel the garlic and press it through a garlic press. Wash the chives and cut into ribbons.

2. 2.

   Wash the remaining nectarines, halve, pit and slice into wedges.

3. 3.

   Heat 2 tbsp oil in a pan and sauté the carrots over medium heat. Add the nectarine cubes and continue to sauté. Finally add the spring onions and cook for about 1 minute more.

4. 4.

   Add ginger and garlic, cook briefly, then season with salt and pepper. Set aside.

5. 5.

   Heat some ghee in a pan and quickly sear the nectarine wedges in hot fat. Keep warm.

6. 6.

   Slice the filet steaks diagonally into strips. In a heavy skillet over medium heat without added fat, roast the fillet strips on both sides. During cooking press them flat onto the meat with a spatula to speed up cooking. Pierce with a fork; when good juices come out the meat is cooked and slightly pink inside.

7. 7.

   Season the finished meat with salt and pepper and drizzle 1–2 tbsp oil over it.

8. 8.

   Plate the filet strips with the vegetables and nectarine wedges. Sprinkle with chives and serve immediately.