Steak with Garlic Butter and Autumn Vegetables

ingredienser

• 125 g beef tenderloin
• 1 tbsp sea salt flakes
• 2 x delicacy onion
• 6 x small potatoes
• 2 tbsp salt
• 2 x rainbow carrots
• 1 x fresh rosemary stalks
• 50 g butter
• 1 x fresh thyme
• ½ dl sun flower oil
• ½ x garlic
• 6 x broccolini
• 2 clove garlic

fremsgangsmåte

1. Start by wrapping garlic in aluminum foil. Place the package in oven with 150 degrees celsius in hot air. Bake for 90 minutes.
2. Take the steak out of the package it came in and dry it well with a piece of kitchen paper. Put on a rack and salt well with flaxseed salt. Leave it at room temperature until it is to be fried.
3. Boil a small pot of water and put the onion in the boiling water for 60 seconds. You do this to get the peel off and keep the onion whole. Rinse them cold - cut the tip of the onion and remove the peel, being careful with the cut so they do not split.
4. Put the potatoes in a small pot and add salt and cold water. Bring to the boil and simmer close to the boiling point for 8-10 minutes. Pour off the boiling water, rinse the potatoes clean of salt and let them evaporate in the pan. Set aside.
5. Peel the rainbow carrots, or wash them thoroughly, dry and place them in a preheated frying pan with a little oil and a little rosemary - fry until they are well browned all over. This takes some time, and it does not matter if they are well cooked. Adjust the temperature along the way.
6. Preheat a new frying pan, add oil and add the onion and potato. Let it simmer lightly for a few minutes before adding the garlic clove, thyme and a knob of cold butter. Fry until you have browned the onion nicely on all sides and the potatoes look nice. Keep on low heat until the rest is ready.
7. Lift the rainbow carrots out of the first frying pan and place them on top of the potatoes to stay warm. Pour a little sunflower oil into the pan and turn the heat up a notch. I have an induction plate that goes from 0–9 and power boost as highest heat. For steak, I typically fry at 6 as I put the steak in the pan and then turn down to 5. Learn to control your hob and frying pan – for the result will be perfect.
8. Take out the baked garlic. Squeeze the meat to the onion with a flat knife on a baking sheet. The paper prevents you from getting your felt sticky from the baked garlic. Mix the garlic mass with butter until it is creamy and put in the fridge or freezer to cool down.
9. Wipe the steak with kitchen paper, brush off the salt and place the dry piece on top of the hot pan. Fry the steak, it all depends on the thickness, type of meat and temperature, but try two minutes before you turn and look at the crust, it looks good and you turn and let it lie similarly on the other side.
10. Add rosemary stalks, garlic clove and a knob of cold butter if you want a little extra flavor. When you are satisfied with the roasting, take the steak out of the pan and place it on a frying pan, rest for 10 minutes.
11. When the meat is done resting, pick up a sharp knife. Look for the fiber direction on the meat and cut across into suitable pieces. Divide the rainbow carrots in half lengthwise, and the onion in half across. Place steak, vegetables and garlic butter on a hot plate and serve immediately.