Summary

Ingredients

• 2 slices beef fillet (s)
• 1 cauliflower
• Salt water
• 1 zucchini
• 300 g mushrooms, brown
• 4 spring onion (s)
• salt and pepper
• 1 tablespoon butter
• some olive oil
• nutmeg
• Paprika powder, noble sweet
• Chilli powder
• some balsamic vinegar
• 3 clove (s) garlic, peeled and finely chopped

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Instructions

1. Wash the cauliflower and cut into larger florets. Cook in salted water for about 20 minutes.
2. Wash the zucchini, spring onions and mushrooms. Halve the mushrooms, cut the zucchini into bite-sized pieces (not too small), and cut the spring onions into pieces approx. 2 cm long (also use the edible greens).
3. Heat the oil in a pan, add the washed and dabbed dry beef fillet to the pan and fry, salt, pepper and season with paprika powder.
4. Sear the cut vegetables and garlic in a second pan, season with salt, pepper and season with paprika and chilli. Deglaze with a very generous dash of balsamic vinegar.
5. Drain the cauliflower, place in a bowl and puree. Add the butter, season with salt, pepper and a little nutmeg. Arrange everything nicely.