Rindersteak mit Karotten und Kräuterbutter
Rindersteak with carrots and herb butter is a recipe featuring fresh ingredients from the beef category. Try this and other recipes from Spoonsparrow!
Ingredients
- 350 g carrots
- 350 g yellow beetroot
- 4 Garlic cloves
- 2 rosemary sprigs
- 2 shallots
- 1 untreated orange
- 450 ml vegetable broth
- 4 rump steaks (pre-cooked, 180 g each)
- herb butter
Instructions
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1.
Preheat the oven to 200°C (400°F) with upper and lower heat.
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2.
Peel the carrots and beetroot and cut them into sticks. Peel the garlic cloves and crush them slightly. Rinse the rosemary sprigs and shake off excess water. Peel the shallots and slice them into half-moons. Wash the orange, pat it dry, halve it, and cut thin slices. Arrange the carrots, beetroot, rosemary, and garlic in four small baking dishes, pour over the vegetable broth, season with salt and pepper, and roast in the preheated oven for about 25 minutes.
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3.
Meanwhile, rinse the steaks, pat them dry, season with salt and pepper, and sear each side in a hot pan with oil for 3–4 minutes. Taste the vegetables, place one steak on top of each dish, add a dollop of herb butter, and serve.
