Ingredients
The following ingredients have 4 Servings
- 4 Tbsps olive oil
- 1.75 cups onions (sliced)
- 1 Tbsp butter
- 3 Tbsps breadcrumbs
- 2 sprigs thyme
- 1 Tbsp Mustard (medium-hot)
- freshly ground peppers
- 4 slices Entrecote (each weighing approx. 200 g)
- 4 Pearl onion (quartered or halved depending on size)
- 1 zucchini (sliced)
- 1 red pepper (cut into wedges)
- 1 yellow pepper (cut into wedges)
- 1 small Fennel bulb (roughly chopped)
- 1.667 cups small new Potato (washed)
- 1.5 cups Oyster mushrooms (halved)
- 2 cloves garlic cloves (crushed)
- 1 sprig thyme
- 1 sprig rosemary
- salt
- freshly ground peppers
- 4 Tbsps olive oil
Instruction
- For the roast vegetables: Mix all the vegetables with the garlic, and then season with salt and pepper and place in an ovenproof dish.
- Drizzle with the olive oil, add the thyme and rosemary and cook in an oven preheated to 200°C (180° fan) | 400F | gas 6 for about 30 minutes.
- For the steaks: Heat 2 tbsp oil and sweat the onions until translucent, then take out of the pan and leave to cool.
- Wash the thyme, shake dry and strip off and finely chop the leaves. Mix together the onions, breadcrumbs, mustard and thyme and season to taste with salt and pepper.
- Dry the meat and season on both sides with salt and pepper. Spread the onion mixture on one side of each steak.
- Heat the rest of the oil in a frying pan, put the meat in onion side down and fry over a medium heat for 5-6 minutes. Turn over carefully using a palette knife and fry the other side for 5-6 minutes. The meat should be medium done.
