Summary

Ingredients

• 300 g rump steak (s) or beef fillet
• 1 m.zucchini, yellow
• 300 g bell pepper (s), yellow and orane
• 1 small ginger root
• 60 g pine nuts
• 1 onion (s)
• 1 clove garlic
• 1 teaspoon mustard, sweeter
• 2 teaspoons maple syrup
• 1 bunch rosemary
• 6 teaspoons olive oil

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Instructions

1. Mix a sweet marinade from olive oil, garlic, sweet mustard and maple syrup and place in a bowl with freshly chopped rosemary and sprigs of rosemary. Pat the beef dry and let it steep in the marinade overnight (12 to 24 hours).
2. Chop the zucchini and bell pepper into large pieces. Cut the onion and cut the ginger into small cubes. Fry the ginger and onions in a little oil, then add the pepper pieces and fry briefly, leave to stand for 3 minutes over medium heat. Finally add the zucchini and pine nuts and let them steep for about 2 minutes. The vegetables should definitely still have bite and the pine nuts shouldn`t get too dark. Season to taste with pepper and salt.
3. Sear the steaks briefly and spicy in the pan, remove them and cook in a baking dish with the rest of the marinade in the oven at 100 degrees for about 8 minutes.
4. Decorate with sprigs of rosemary and serve hot together.