This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
"Au vert" beef
A piece of beef of your choice, grilled and accompanied by sautéed greens and beet tops.
31 K 5/5 (1 reviews)
40 min.
Easy
2.55 €
4 people
10 IngredientsLast modified on: May 19th 2025
500 g 
1 
4 pieces steak of beef tenderloin
4 tablespoons 
1 
1 sprig 
1 knob 
200 g beet tops
Times for this recipe
Preparation: 20 min.
Cooking: 20 min.
All in all: 40 min.
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.
Stage 3 - ⌛ 7 min.
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.
You can follow these (good) cooking tips.
Stage 4 - ⌛ 2 min.
Stage 5 - ⌛ 1 min.
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.
Cook for 1 minute.
Stage 6 - ⌛ 8 min.
Add the zucchini and grill to taste.
Add salt at the end of cooking.
Add salt at the end of cooking.
Stage 7 - ⌛ 1 min.
Push them to one side of the pan, then add 200 g beet tops.
Stage 8 - ⌛ 3 min.
Gently stir the tops until they "fall off", i.e. reduce in volume.
Stage 9 - ⌛ 1 min.
At this point, mix the zucchinis with the tops, then check the seasoning.
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 recipe | 4 RDI=2 % | 10 RDI=1 % | 80 RDI=10 % | 770 RDI=40 % | 3,220 RDI: 40 % |
| Per 100 g | 0 | 1 RDI=0 % | 10 RDI=2 % | 100 RDI=5 % | 410 RDI: 5 % |
| Per person | 1 RDI=0 % | 3 RDI=0 % | 20 RDI=3 % | 190 RDI=10 % | 810 RDI: 10 % |
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)
Courgette
Like these other recipes: Couscous, Salad greens and small omelette, Spring courgette and tuna salad, Manou's zucchinis garnished, Courgettes (zuchinis) , ... See them all 49
Beet tops
Like these other recipes: Beet leaf pesto, Tenderloin steak with beetroot tops and mushrooms, Gratin of beet tops and potatoes, Polenta with beetroot tops, ... See them all 4
Steak of beef tenderloin
Like these other recipes: Beef Wellington, Tenderloin steaks marinated in red wine with rosemary, Tenderloin steak with beetroot tops and mushrooms, Tournedos Rossini, Fillet of beef in a rosemary crust, ... See them all 5
Oil
Like these other recipes: Remoulade celery with tarragon and mimosa eggs, Fish in a seed crust, Beef Wellington, Lemon Mayonnaise, Fillet of beef in a rosemary crust, ... See them all 104
Other recipes you may also like
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your hands. Please note that it's very important to make it several hours before using it, if possible the day before, as then it's much easier to work. July 1st 2019507 K 23.8 35 min.
Chinese style chicken
Only "chinese style", not a true chinese recipe. February 28th 2012322 K4 1 hour 40 min.
Green bean purée
Green (or French) beans are usually served whole, for instance as an accompanying vegetable or in a salad, but they make a good purée, too. This is tasty on its own, but also goes very well with meats, and children usually prefer it to "normal" beans. August 11th 2023103 K 25 min.
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is only egg yolk, salt, and the chosen liquid, which could be stock, reduced wine, roasting juices, etc... This recipe is for a... November 12th 2017960 K 54 20 min.
Kugelhof for Nanou
This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer). August 2nd 2019298 K4.4 3 hours 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-12)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.