"Au vert" beef

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 500 g courgette
• 2 1 shallot
• 3 4 pieces steak of beef tenderloin
• 4 4 tablespoons oil
• 5 1 bayleaf
• 6 1 sprig thyme
• 7 1 knob butter
• 8 200 g beet tops
• 9 salt
• 10 pepper
• Total weight: 800 grams

Times:

Preparation	Cooking	Start to finish
20 min.	20 min.	40 min.

Step by step recipe

1	Prepare 500 g courgette, using very young ones if possible, and slice them. Set aside.
2	Prepare and slice 1 shallot. Set aside.
3	Toast 4 pieces steak of beef tenderloin in a very hot pan with 4 tablespoons oil, 1 bayleaf and 1 sprig thyme. You can follow these (good) cooking tips.
4	Once the meats are cooked, remove to a warm plate and cover with aluminum foil to keep warm.
5	In the same pan, without cleaning it, over medium heat, add 1 knob butter and when melted add the shallot, salt and pepper. Cook for 1 minute.
6	Add the zucchini and grill to taste. Add salt at the end of cooking.
7	Push them to one side of the pan, then add 200 g beet tops.
8	Gently stir the tops until they "fall off", i.e. reduce in volume.
9	At this point, mix the zucchinis with the tops, then check the seasoning.
10	Serve à l'assiette piece of beef, greens and a sprig of thyme to garnish.

Remarks

You can use any piece of beef you like for this recipe, but it's really best with a noble piece, tenderloin, ribeye, etc.

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