Strips of Filet Steak with Vegetable Salad and Coriander

Ingredients

• 4 clean parried beef filet steaks (about 3 cm thick)
• Salt
• Pepper (freshly ground)
• 1 tbsp Sunflower oil
• 400 g small zucchini (2 small zucchinis)
• 200 g Teltower beetroot
• 200 g young carrot
• 4 tbsp white balsamic vinegar
• 2 tbsp olive oil
• 3 tbsp water
• 1 tsp seasoned broth
• 0.5 bunch coriander

Instructions

1. 1.

   Wash, trim the zucchinis and use a zester to remove fine strips from the skin. Halve the zucchini lengthwise and shave into thin slices. Wash the coriander, shake dry, and pluck the leaves. Thoroughly wash the beetroot and slice/shave thinly. Peel the carrots, slice/shave thinly, and blanch with the beetroot in boiling salted water for about 2-3 minutes. Finally add the zucchini briefly, drain everything and let it drip well. Meanwhile heat oil in a heavy pan. Quickly sear the steaks all around. Remove from the pan, wrap in foil and roast in a preheated oven at 100°C for about 15‑20 minutes.

2. 2.

   Combine the warm vegetables with vinegar, oil, broth, some coriander and water, mix well, and serve in warmed bowls. Take the meat out of the oven, lightly salt and pepper it, slice thinly across the grain, arrange decoratively on the vegetable salad, garnish with coriander and serve. Offer fresh white bread alongside.