- 1200 g beef tenderloin
- 1 pinch ground black pepper
- 1 tablespoon Olive oil
- For the sauce:
- 2 cubes MAGGI Less Salt Chicken Stock
- 600 ml Water
- 4 tablespoons white vinegar
- 600 g Tomatoes
- 2 sprigs fresh tarragon
- 1 pinch Garlic
- For the garnishing:
- 800 g New potatoes
- 16 artichoke bottoms
- 16 Spring onions
- 8 cloves Garlic
- 160 g Black olives
- 400 g Zucchini
- 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
Provencal Steak with Spring Vegetables
INGREDIENTS
Provencal Steak with Spring Vegetables with
Provencal Steak with Spring Vegetables with 
- 1200 g beef tenderloin
- 1 pinch ground black pepper
- 1 tablespoon Olive oil
- For the sauce:
- 2 cubes MAGGI Less Salt Chicken Stock
- 600 ml Water
- 4 tablespoons white vinegar
- 600 g Tomatoes
- 2 sprigs fresh tarragon
- 1 pinch Garlic
- For the garnishing:
- 800 g New potatoes
- 16 artichoke bottoms
- 16 Spring onions
- 8 cloves Garlic
- 160 g Black olives
- 400 g Zucchini
- 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
NUTRITIONAL INFORMATION
Provencal Steak with Spring Vegetables with
Provencal Steak with Spring Vegetables with
- Energy 512 (Kcal)
- Protein 48 (g)
- Carbohydrate 31 (g)
- Total Fat 22 (g)
HOW TO PREPARE
Provencal Steak with Spring Vegetables with
Provencal Steak with Spring Vegetables with
1
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.
2
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.
3
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.
4
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.
REVIEWS
Provencal Steak with Spring Vegetables with
