2 tbsp balsamic vinegar
300 g beef joint
1 tsp honey
4 tbsp olive oil
200 g oyster mushrooms
2 pinch pepper (ground)
200 g peppers
2 tbsp pine nuts
2 tbsp rapeseed oil
4 pinch salt
Preheat the Tepan stainless steel grill to 220°C.
Clean and quarter the mushrooms.
Wash, halve, deseed and dice the peppers.
Toast the pine nuts briefly in a dry pan.
Ingredients
200 g oyster mushrooms, 1 pinch salt, 200 g peppers, 2 tbsp pine nuts, 1 tbsp rapeseed oil
Heat the oil on the Tepan stainless steel grill and spread it around.
Pat the steak dry and season it with salt. Fry the steak for 4 minutes on each side, then transfer to a plate and leave to rest briefly.
Ingredients
300 g beef joint, 1 tbsp rapeseed oil, 1 pinch salt
Mix all the ingredients together to make a dressing.
Ingredients
2 tbsp balsamic vinegar, 4 tbsp olive oil, 1 tsp honey, 1 pinch salt, 1 pinch pepper (ground)
Fry the mushrooms on the Tepan stainless steel grill. After about 3 minutes, add the peppers and fry them for about 4 minutes.
Place the fried vegetables in a bowl and season with salt, pepper and dressing.
Ingredients
1 pinch salt, 1 pinch pepper (ground)
Cut the steak into thin slices and plate it up with the vegetables and pine nuts.
751.5
43.14 g
59.31 g
13.31 g
