Grilled Steak with Vegetables

Ingredients

• 400 g small red-skinned potatoes (triplets)
• 2 shallots
• 1 head of garlic
• 1 head of fennel
• 125 g small chanterelles (fresh)
• 1 untreated orange
• 1 small apple
• 50 ml olive oil
• Salt
• pepper (from the mill)
• 1 tsp thyme
• 4 beef fillet steaks (about 180 g each)
• 4 tbsp oil (for frying)
• 50 g herb butter (pre-made product)
• 4 sprigs thyme
• red pepper (for grinding over)

Instructions

1. 1.

   Preheat the oven to 220 °C (convection). Wash the potatoes, dry them, and cut them diagonally in half or leave whole depending on size. Peel and quarter the shallots. Leave the garlic head whole and trim a bit off the top so the cloves stay open. Wash, clean, and chop the fennel into large pieces. Clean the chanterelles thoroughly; halve or leave whole depending on size. Wash the orange, dry it, and slice with peel into 1 cm thick rounds. Wash the apple, dry it, and cut thin crosswise slices. Arrange potatoes, fennel, shallots, chanterelles, oranges, and apples on a deep baking sheet or in a large ovenproof dish. Drizzle olive oil over them, season with salt, pepper, and thyme, and place the garlic head among them. Bake in the preheated oven for about 30 minutes, turning occasionally.

2. 2.

   While the vegetables cook, pat the steaks dry and season with pepper. In hot oil in a grill pan, sear both sides quickly (5‑7 minutes depending on thickness). Salt the meat, place it over the vegetables in the turned-off oven, and let it rest for 5‑10 minutes depending on desired doneness and steak thickness.

3. 3.

   Plate each steak over some vegetables, top with a slice of herb butter and a sprig of thyme, grind red pepper over it, and serve.