Sauce Meat on Root Vegetables with Thyme Potatoes

Preparation Clean, make potatoes, remove the peel, cool and cut into wedges.

Clean spring leek, cut the dark green and root into small pieces and halve. Peel carrots and cut into long coarse sticks. Peel parsley root and cut into thicker slices. Peel onions, cut red onion into wedges and white onion into fine cubes. Pluck thyme. Season rump steak with salt and pepper.

Preparation Fry meat in hot rapeseed oil on both sides, add white onions, paradeis pulp as well, flour, brown briefly, extinguish with vegetable soup, pour red wine. Add juniper, peppercorns and bay leaf and stew for 15 to 18 minutes.

Sauté carrots, spring leek, red onion and parsley root in a little clarified butter, pour in vegetable soup, stew until soft, season with salt and pepper, add herb butter and toss. Heat a coated frying pan with clarified butter, sauté potato wedges, add thyme and season with salt and pepper.

Arrange vegetables on plate as a bed, place steak with sauce on top, place potato wedges around the outside and garnish with thyme.

530 Kcal – 20 g fat – 39 g egg white – 40 g carbohydrates – 3 Be (bread units)

Our tip: It is best to use fresh herbs for extra flavor!

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