Steak with Pepper Sauce, Mashed Potatoes, and Zucchini-Tomato Millefeuille
Main Dishes | American cuisine
⏳ Time
1 hour
🥕 Ingredients
7
🍽️ Servings
5
Description
Steak with Pepper Sauce, Mashed Potatoes, and Zucchini-Tomato Millefeuille
Ingredients
- Salad Potatoes - 17.6 oz
- Veal Tenderloin - 10.6 oz
- Butter - 0.7 oz
- Courgette - 1 piece
- Tomatoes - 3.5 oz
- Pepperoni - 3 fl oz
- Rosemary - 2 sprigs
Step by Step guide
Step 1
Preheat the oven to 392°F.
Step 2
Peel the potatoes, cut them into small pieces, and boil in salted water for 15–20 minutes until soft inside. Drain the water, but not completely, add the butter, and mash with a potato masher until smooth.
Step 3
While the potatoes are cooking, heat 2 tablespoons of vegetable oil in a skillet, season the beef with salt and pepper, and sear on medium-high heat for 2–3 minutes on each side until golden brown. Place the meat in a baking dish.
Step 4
Slice the zucchini and tomatoes into rounds (3 pieces per serving), and season the zucchini with salt. Wipe the skillet used for the meat with a paper towel, heat 1–2 tablespoons of vegetable oil, and sauté the zucchini for 1.5–2 minutes on each side until partially cooked. Then, layer the zucchini and tomatoes alternately in the dish with the meat and bake in the oven for 15–17 minutes.
Step 5
Heat the pepper sauce in a small saucepan over low heat, stirring, or in the microwave.
Step 6
Plate the potatoes, meat, zucchini, and tomatoes, drizzle with sauce, and garnish with a sprig of rosemary.
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