"Au vert" beef


"Au vert" beef
A piece of beef of your choice, grilled and accompanied by sautéed greens and beet tops.
28 K 5/5 (1 reviews)
Grade this recipe:
Keywords:
Last modified on: May 19th 2025
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 4 people, you will need:

Change to the quantities for:
Change measures:
Times for this recipe
Preparation: 20 min.
Cooking: 20 min.
All in all: 40 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - ⌛ 10 min.
"Au vert" beef : Stage 1
Prepare 500 g courgette, using very young ones if possible, and slice them.

Set aside.

Stage 2 - ⌛ 3 min.
"Au vert" beef : Stage 2

Stage 3 - ⌛ 7 min.
"Au vert" beef : Stage 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.

Stage 4 - ⌛ 2 min.
"Au vert" beef : Stage 4
Once the meats are cooked, remove to a warm plate and cover with aluminum foil to keep warm.

Stage 5 - ⌛ 1 min.
"Au vert" beef : Stage 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.

Stage 6 - ⌛ 8 min.
"Au vert" beef : Stage 6
Add the zucchini and grill to taste.

Add salt at the end of cooking.

Stage 7 - ⌛ 1 min.
"Au vert" beef : Stage 7
Push them to one side of the pan, then add 200 g beet tops.

Stage 8 - ⌛ 3 min.
"Au vert" beef : Stage 8
Gently stir the tops until they "fall off", i.e. reduce in volume.

Stage 9 - ⌛ 1 min.
"Au vert" beef : Stage 9
At this point, mix the zucchinis with the tops, then check the seasoning.

Stage 10
"Au vert" beef : Stage 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.
Keeping: Enjoy immediately.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe4 RDI=2 %10 RDI=1 %80 RDI=10 %770 RDI=40 %3,220 RDI: 40 %
Per 100 g01 RDI=0 %10 RDI=2 %100 RDI=5 %410 RDI: 5 %
Per person1 RDI=0 %3 RDI=0 %20 RDI=3 %190 RDI=10 %810 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: milk
How much will it cost?
  • For 4 people : 2.55 €
  • Per person : 0.65 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
February 21th 2011371 K4.0 1 hour 15 min.
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video.
December 31th 20111.68 M 74.3 4 hours 40 min.
Sugar syrup
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
February 21th 2011771 K3.5 8 min.
Sesame fried scampi
Sesame fried scampi
Scampi, coated with a sesame crust, fried quickly, and served with a herb salad.
November 11th 2012314 K5 35 min.
Green parsley sauce
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.
February 21th 2011545 K 44.3 25 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-11-09)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page