Beef fillet on colorful vegetable bed

Beef fillet on colorful vegetable bed

Main course

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Cook Time

50 min

Servings

4

Difficulty

Medium

Prep Time

35 min

This Thermomix® recipe for Beef fillet on colorful vegetable bed is ready in 50 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This dish is a real treat! Tender beef fillet, briefly fried and juicy, harmonizes wonderfully with the crunchy vegetables. The light lemon marinade gives the meat a fresh note that blends perfectly with the herb butter. I like to make this vegetable pan when I need to be quick, but still want something special on the table. Ideal for a festive dinner or just when you want to treat yourself. The vegetables can be varied depending on the season.

Ingredients (10 ingredients)

  • 1 tbsp Lemon juice
  • 5 tbsp Oil
  • 4 piece Beef fillets
  • 1 bunch Carrots
  • 1 bunch Spring onions
  • 2 Stangen Celery stalks
  • Salt
  • Pepper
  • 30 g Herb butter
  • Lemon wedges for garnish

Preparation (8 steps)

1

Prepare marinade

Thermomix® Setting
10 sec/Speed 3

Add 1 tbsp lemon juice and 2 tbsp oil to the mixing bowl and mix for 10 seconds/speed 3. Transfer the marinade to a bowl.

10
2

Marinate meat

Brush the 4 beef fillets (100 g each) with the prepared marinade and marinate covered in the refrigerator for about 15 minutes.

3

Prepare vegetables

Peel, wash and slice 1 bunch of carrots. Clean, wash and cut 1 bunch of spring onions and 2 stalks of celery into pieces.

4

Fry meat

Remove the meat from the marinade and pat dry. Heat the remaining 3 tbsp oil in a pan. Fry the meat in it first over high heat for about 1 minute on each side and then over medium heat, turning occasionally, for about 2 minutes. Remove, wrap in aluminum foil and keep warm.

5

Sauté vegetables

Thermomix® Setting
5 min/248°F/Speed 1 120

Add carrots, spring onions and celery to the mixing bowl and sauté for 5 min./120°C/speed 1.

300
6

Season vegetables

Thermomix® Setting
5 sec/Speed 2

Season the vegetables with salt and pepper and mix for 5 seconds/speed 2.

5
7

Arrange and melt herb butter

Thermomix® Setting
1 min/122°F/Speed 1 50

Season the meat with salt and pepper and arrange on the vegetables. Distribute 30 g herb butter on the meat and close the mixing bowl with the lid so that the herb butter melts due to the residual heat. Alternatively, the mixing bowl can be heated for 1 min./50°C/speed 1.

60
8

Garnish and serve

Garnish the vegetable pan with lemon wedges and serve.

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About this recipe

This recipe for beef fillet on a colorful vegetable bed is an adaptation of a classic dish that I learned from my grandmother. She always valued fresh, seasonal ingredients, and that is reflected in this variation. Originally, the dish was prepared in a simple pan, but the Thermomix® makes the preparation even easier and more efficient, especially when steaming the vegetables. The beef fillet is of course the star of the dish. It should be of good quality, preferably from the region. The fillet provides tender, juicy pieces of meat that get a pleasant acidity from the lemon marinade. The marinade, consisting of lemon juice and oil, not only adds flavor but also makes the meat more tender. The vegetable bed consists of carrots, spring onions and celery. The carrots bring a slight sweetness and firmness, the spring onions a mild spiciness and the celery a fresh, slightly tart note. The herb butter rounds off the dish and gives it an additional dimension of flavor. When preparing in the Thermomix®, it is important to pay close attention to the temperature and time so that the vegetables do not overcook. Steaming at 120°C ensures that the vegetables remain crunchy. The short frying time of the fillet in the pan is crucial to keep it pink and juicy inside. After frying, the fillet should definitely rest in aluminum foil so that the juice can distribute in the meat. The residual heat in the Thermomix® can be ideally used to gently melt the herb butter without burning it. For a vegetarian version, the beef fillet could be replaced with halloumi or tofu. The halloumi should also be fried briefly, while the tofu can be marinated beforehand and then fried crispy in the pan. Vegan herb butter is available in stores or can be made yourself. Instead of the lemon marinade, you could also use a marinade with soy sauce, ginger and garlic to give the dish an Asian touch. Rosemary potatoes, a fresh salad or a crispy baguette are ideal as a side dish. A dry red wine goes perfectly with this dish. The vegetables can be prepared well in advance and stored in the refrigerator. However, the fillet should only be fried shortly before serving. Leftovers of the dish can be stored in the refrigerator and reheated the next day. The fillet also tastes good cold, for example in a salad.

Created by

Sophie Becker

Sophie Becker

Community member

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Tags

#Meat #Vegetables #Hearty #High in protein #Healthy

Allergens

  • Milk
  • Celery

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