choose your personal experience

Recipes

Provencal Steak with Spring Vegetables Recipe

Provencal Steak with Spring Vegetables

Red Meat


Total Time : Serves 8
Medium

HOW TO PREPARE Provencal Steak with Spring Vegetables Recipe

Trim the steak; cut the trimmings into small pieces and prepare a stock with them by adding the 2 MAGGI Less Salt Chicken Stock cubes and the 600ml of water.

Wash the potatoes but do not peel them. Trim the artichokes and cut them into slices; peel the spring onions and the garlic cloves. Dip the olives in hot water and then in cold water; do that twice and cut the zucchini into slices 2-cm thick. Cook each vegetable separately in salted water, and then braise the vegetables in butter for about 15 minutes in a covered non-stick pan.

Season the braised vegetables with thyme, rosemary and bay leaves. Just before serving, add the water and chopped basil. Stir vigorously so that all the vegetables are covered with the sauce and remove from the heat immediately.

Season the beef with crushed black pepper and 1 tablespoon olive oil. Pan fry for 15 minutes in a non-stick pan, turning several times. Keep warm on a plate covered with aluminum foil. Deglaze the pan with the white vinegar and water and add to the meat stock and other sauce ingredients. Bring to boil and keep on heat to reduce about 20% of the whole amount. Place the beef and the vegetables on a warm plate and pour the sauce over.

Nutritional Information For Provencal Steak with Spring Vegetables Recipe

Per Portion of 300g

Energy : 512.00 Kcal
Protein : 48.00 g
Carbohydrate : 31.00 g
Fats : 22.00 g

Your Grocery List

  • 1200 g beef tenderloin, or any other kind of steak
  • Pinch of ground black pepper
  • 1 tablespoon olive oil
  • For the sauce:

  • 2 cubes MAGGI® Chicken Less Salt Stock Bouillon Cube
  • 600 ml water
  • 4 tablespoons white vinegar
  • 600 g tomatoes, firm and red, cut into wedges
  • 2 sprigs fresh tarragon
  • Pinch of garlic, chopped
  • For the garnishing:

  • 800 g new potatoes
  • 16 artichoke bottoms
  • 16 spring onions, bulb only
  • 8 cloves garlic, large size
  • 160 g black olives, sliced
  • 400 g zucchini, small size
  • 2 tablespoons butter
  • 3 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 4 bay leaves
  • To be added at the end of cooking:

  • 150 ml water
  • 20 fresh basil leaves, finely chopped

LOOKING FOR MORE?

To prepare Ravioli Pasta: combine Flour and Salt in a mixing bowl, stir in Eggs and Olive Oil and knead until smooth and stretchy. Alternatively use a kitchen mixer designed for preparing dough with the dough attachment.Place dough in a plastic bag and place in the fridge to chill for 30 minutes.To...
Pound the slices of tenderloin flat on a sheet of plastic wrap. Toast the pine nuts over moderate heat.Lay on each piece of meat a few pine nuts and raisins, and some chopped garlic and parsley. Form a roulade and fasten with a skewer.For the tomato sauce, boil the peeled, seeded and diced tomato...
Put ½ cup of water in a small bowl and sprinkle over the fenugreek. Keep fenugreek in water for 2-3 hours then drain from exceeding water and set aside. Meanwhile, heat oil in a large sauce pan and sauté spring onions for 2 minutes. Add beef cubes and stir for another 5 minutes. Add tomato, MAGGI...
In a large sauce pan, place 4 cups or 1 liter water (reserve 12 cups water) and beef cubes. Bring to boil and remove froth as it appears, simmer covered over low heat for 1½ hours or until beef is almost cooked and set aside. In a large pot heat oil (reserve 2 tablespoons) and cook onion for 4-5...
  1. Menu

    Click on the menu icon to open and browse the site menu. You can click on it from any page.

  2. View

    You can change how you view the site by clicking on the List icon as shown. You are now in the Grid view.