Summary

Ingredients

For the vegetables:

• 2 potato (s)
• 2 carrot (s)
• 200 g mushrooms
• 1 tablespoon goat cream cheese
• 1 tablespoon lemon peel, cut into zest
• salt and pepper
• olive oil

For the meat:

• 400 g fillet beef (s), or false fillet beef
• 1 slice (s) bread (wholemeal), dark
• 0.5 ½ lemon (s), the juice from it
• 6 tomato (s), dried
• 1 clove garlic
• 2 tablespoon pesto, green
• 1 handful basil
• 2 tablespoon parmesan
• salt and pepper

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Instructions

1. Flesh:
2. For the crust, roughly pull the bread apart, peel the garlic, cut the dried tomatoes into large strips, chop everything with a tablespoon of pesto, the parmesan, the lemon zest and the basil leaves with a mixer. If it gets too dry, add a little olive oil.
3. Cut the meat into pieces as thick as your thumb and add a little salt and pepper. Heat the oil in a non-stick pan and fry the meat briefly on both sides and place in a baking dish. Spread 3/4 of the crust on the pieces of meat and place in the preheated oven at 200 ° for 20 minutes.
4. Vegetables:
5. Peel and wash the potatoes and carrots and cut into strips with a peeler. Clean the mushrooms and cut into thin strips.
6. Add the potato and carrot strips to the pan, season with salt and pepper and mix occasionally. Add the mushrooms to the pan with the rest of the vegetables.
7. Mix the rest of the crust with a tablespoon of pesto and, if you like, a tablespoon of fresh goat`s cheese, lemon juice and a little water and add to the vegetables in a pan. Add salt and pepper to taste and let simmer over medium heat until the meat is done.
8. I like to eat beef very pink, so I turned the oven off a little earlier and let the meat sit a little longer.