PEPPER CRUSTED BEEF WITH CHERRY TOMATOES
Make and share this Pepper Crusted Beef With Cherry Tomatoes recipe from Food.com.
Provided by AZPARZYCH
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Crush the black peppers, fennel seeds, rosemary and the garlic with a pestle and mortar. Mix with the olive oil
- Rub the meat with the mixture and place everything in a plastic bag for a couple of hours.
- The tomatoes:.
- While the meat is marinating, put together the tomato salad by slicing the tomatoes in half and adding the other salad ingredients. Season with salt and pepper.
- Dry the meat a bit by patting it with a paper towel and put in a frying pan sizzling with butter and oil. Continue to fry (or heat in an oven) until its core temperature reaches 130 F (55 C). At that time, take it away from the heat and let it sit.
- Cut the parsnip in small pieces and boil them soft in salted and peppered water. Drain the parsnip and mix in the sour cream and make a puree.
- To serve:.
- Lay 10 salad leaves on a serving plate. Cover them with the tomato salad. Slice the meat and lay it on the top. Add the parsnip puree. Give it a couple of twists of fresh ground pepper before serving.
Nutrition Facts : Calories 883.2, Fat 88.8, SaturatedFat 35.1, Cholesterol 115.5, Sodium 66.2, Carbohydrate 10.1, Fiber 3, Sugar 4.7, Protein 11.9
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