Beef Tenderlon Steaks with Warm Vegetable Salad

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Ingredients

400 g	small potatoes
1 tsp	caraway seeds
4	carrots, peeled and sliced
200 g	mangetout
4	onions, quartered
4 sprig(s)	parsley, chopped
125 g	sour cream
1	lemon, juiced
500 g	beef tenderloin steaks, thick cut
	salt and freshly ground black pepper
1 head(s)	lettuce
13 tbsp	oil
3 tbsp	white wine vinegar
2 tsp	mustard
	sugar

Method

Preparation time: ca. 25 min / Cooking / Baking Time: ca. 30 min / Grade of difficulty: easy / Calories per portion: n/a

Cook the potatoes in water with the caraway seeds until done, then drain. Cook the vegetables in salted water for 5 minutes. Drain and collect 100 ml of the vegetable stock.

In a pan heat 1 tablespoon of the oil. Sauté the onions until lucent. Mix together the stock, vinegar and mustard. Season to taste with salt, pepper and sugar. Whisk in 9 tablespoons of the oil.

In a large bowl, mix together the cooked potatoes, vegetables and the marinade. Stir in the parsley.

Mix together the cream and the lemon juice. Season to taste with salt, pepper and sugar.

Season the steaks with salt and pepper. In a pan heat the remaining oil and fry the steaks for 8 minutes, turning once. Cover the steaks with aluminium foil and allow to stand for 5 minutes.

Stir the lettuce into the vegetable salad. Pour over the sour cream dressing. Cut the meat into slices and serve together with the salad.