Beef fillet
This low-histamine beef fillet with crispy rosemary potatoes is the perfect combination of indulgence and wholesome nutrition. The tender meat pairs perfectly with aromatic potatoes and fresh vegetables, creating a balanced and flavorful dish. Ideal for anyone following a low-histamine diet who doesn't want to miss out on a special meal.
What is needed?
| 400 g | Beef fillet |
| 400 g | small potatoes |
| 2 | Zucchini |
| 1 | red bell pepper |
| 5 g | Parsley |
| a branch | Rosemary |
| 2 | Onions |
| 50 g | Herb butter |
| 1 tsp | Salt |
Preparation
Cook the potatoes in salted water. Wash and chop the vegetables, then sauté the onions in a pan and add the rest of the vegetables. Season to taste with salt, pepper, and parsley. In a second pan, melt the herb butter and sear the beef fillet over high heat, seasoning further to taste if necessary. Peel the potatoes, sprinkle with rosemary, and serve.
Tip: Also tastes great with other types of meat, such as lamb fillet
| Working Hours | Ready in | Level |
|---|---|---|
| 40 min | 40 min |
medium |
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