Распечатать
E-mail
Add a photo
Ингредиенты
- 400 g beef steaks, (4 thick striploin steaks)
- 12 cherry tomatoes, halved
- 2 tbs olive oil
- 1 tbs butter
- Marinade for the meat:
- 1 tbs olive oil
- 4 cloves garlic, coarsely chopped
- 2 tbs balsamic vinegar
- ¼ tsp salt
- ¼ tsp pepper
- Fresh rosemary
- Vegetable Mash:
- 250 g green beans, fresh or frozen
- 250 g peas, fresh or frozen
- 250 g ricotta cheese
- 1 tbs olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 2 tbs fresh chives, chopped
Инструкции
- For the marinade, mix the first 5 ingredients, add fresh rosemary.
- Pour marinade over steaks and allow to stand for at least an hour, preferably overnight.
- Cook cherry tomatoes in a grill pan, drizzle over a little olive oil and season to taste. Set aside.
- Remove the steaks from the marinade and cook for 2 minutes on each side in hot olive oil. Reduce the heat, add butter and cook for another 2-4 minutes, turning once, depending on how rare you like your meat. Transfer to a plate, set aside in a warm place to rest.
- To make the mash, cook green string beans and peas in boiling water for 8-10 minutes until tender, then drain and cool under cold water.
- Tip them into a food processor with the ricotta and a tablespoon of olive oil. Season with salt and pepper, blend them to a rough purée.
- Transfer the mash to a pan where the stakes were cooked and gently heat it for 1 minute.
- To serve, divide the purée among warmed plates and arrange the steaks on top. Finish with a pile of roasted tomatoes, a drizzle of olive oil and some steamed new potatoes.
Полезные ссылки
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 449g | |
| Recipe makes 4 servings | |
| Calories 694 | |
| Calories from Fat 454 | 65% |
| Total Fat 50.84g | 64% |
| Saturated Fat 19.48g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 460mg | 19% |
| Potassium 1027mg | 29% |
| Total Carbs 30.2g | 8% |
| Dietary Fiber 9.3g | 31% |
| Sugars 7.27g | 5% |
| Protein 31.08g | 50% |
