Filter
Reset
Sort ByRelevance
ItsLaurenMarie
Vegetables-board with roasted beef steaks
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Bring water with salt to a boil in a large, wide pan. Cut the woody ends of the asparagus at the same height. Cut the tips of the string beans, haricots verts and snow peas.
-
Place the asparagus, string beans and haricots verts in the boiling water and boil for 4 minutes. Add the snow peas and cook everything for 2-3 minutes until al dente. Add the peas and pour everything into a colander.
-
Rinse the vegetables under cold running water, so that the cooking process stops. Let the vegetables drain well.
-
Halve the steaks, rub them with salt, freshly ground pepper and olive oil and roast them in a hot grill pan in 4-6 minutes brown and inside rosé. In the meantime, heat the cream and gorgonzola in a saucepan to a nice sauce.
-
Cut the butts of the lettuce heads and detach the leaves. Divide the leaves on the shelf and divide the vegetables. Place the colostrum between them. Drizzle the gorgonzola sauce over the vegetables and steak. Tasty with coarse bread.
-
30 minMain dishSesame seed, (bullet) steaks, peanut oil, sunflower oil, onion, Red pepper, haricots verts, broccoli florets, Meat bouillon, sesame oil, soy sauce,beef strips and vegetables from the wok
-
10 minMain dishleeks à la crème, mashed potatoes à la minute, green pesto, ham cheese cubes, fresh basil,preistamppot with ham, cheese and pesto
-
40 minMain dishveal sploulet, water, salt, bay leaf, peppercorn, mushroom, onion, butter, flour, tomato paste, coffee milk,tête de veau of netty engels
-
20 minMain dishred peppers, olive oil, beef strips natural, fajita seasoning mix, corn kernels, flour tortillas, sour cream, wrap sauce,tortillas with beef
Nutrition
435Calories
Fat34% DV22g
Protein86% DV43g
Carbs4% DV12g
Loved it