Beef Fillet with Feta Cheese on Spring Vegetables

Preparation (about 45 min):

Remove peel from potatoes, clean, cut in half lengthwise, score in a fan shape, pre-cook in hot olive oil in a heated oven at 160 °C. Remove the peel from the asparagus spears from the head downwards, cook in lightly salted water, with a pinch of sugar and a few drops of oil until al dente, then cut in half diagonally.

Clean the spring leeks, cut lengthwise and three times diagonally. Cut the greens of the carrots into small pieces, scrape them off and cut them in half lengthwise.

Rinse sprouts in lukewarm water, drain. Chop leaf parsley, chives, thyme and mix feta cheese and a little sour cream. Cut a diagonal pocket in the fillet steaks, fill with cheese mixture, season with salt and pepper, fry briefly on both sides in hot olive oil.

Place rosemary and thyme sprigs in potato pan, place fillets on top, cook with potatoes in stove at 100 to 120 degrees for 16 to 20 minutes. Sauté spring onions and carrots in hot olive oil, season with salt and pepper, add a little vegetable soup and cook until al dente. Add asparagus spears with herb butter, reduce slightly, arrange as a bed on a flat plate.

Cut fillet steak in half diagonally, place on top, add potatoes, sprinkle with sprouts.

573 Kcal – 23 g fat – 64 g egg white – 26 g carbohydrates – 2 Be

Our tip: It is best to use fresh herbs for a particularly good aroma!

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