Filetsteaks mit Rösti

Ingredients

• 500 g Potatoes
• Salt
• Pepper (freshly ground)
• nutmeg
• 2 tbsp olive oil
• 1 tbsp softened butter
• 3 tbsp olive oil
• 2 tsp chopped rosemary needles
• thyme (2 tsp)
• sage (2 tsp)
• 3 tbsp Lemon juice
• 0.5 tsp grated lemon zest
• Salt
• Pepper (freshly ground)
• 1 Garlic clove
• 500 g zucchini
• 1 sprig fresh rosemary
• 4 pieces beef filet (70 g each)

Instructions

1. 1.

   Peel, wash and grate the potatoes coarsely. Season the potatoes with salt, pepper, and nutmeg.

2. 2.

   Coat a large pan with olive oil. Spread the grated potatoes in a 1.5 cm thick layer and press lightly down.

3. 3.

   Sauté the potatoes briefly, then reduce heat and cover to cook for about 15 minutes.

4. 4.

   Transfer the rösti to a plate. Coat the pan again with remaining olive oil. Toss the rösti into the pan and finish cooking.

5. 5.

   Whisk the butter with 2 tbsp olive oil, herbs, 1 tbsp lemon juice, and lemon zest until creamy; season with salt and pepper and chill until set.

6. 6.

   Separate and mince the garlic. Wash, trim, and slice the zucchini thinly.

7. 7.

   Heat ½ tbsp olive oil in a pan and sauté the garlic. Add the zucchini, season with salt and rosemary, and cook while stirring for about 4 minutes until al dente. Transfer to a bowl, mix with remaining lemon juice, and season with salt and pepper.

8. 8.

   Season the steaks with salt and pepper. Heat ½ tbsp olive oil in a pan and sear the steaks briefly on both sides.

9. 9.

   Plate the steaks with the herb-olive oil butter, sautéed zucchini, and rösti.