Beef with Sauteed Carrot and Browned Potatoes

Ingredients

• Beef Tenderloin150 g
• Potato1 medium (180 g)
• Carrot1/2 medium (30 g)
• Oil1 tablespoon (10 ml)
• Sesame Seeds1 teaspoon (3 g)
• Curry1/2 teaspoon (1 g)
• Oregano1/4 tablespoon (1 g)

Instructions

1. 1

   Step 1

   Put water in a pot over high heat until it boils.

2. 2

   Step 2

   In the meantime, cut the carrot into thin strips, dice the beef and cut the potatoes into sticks. Add salt and pepper to the beef.

3. 3

   Step 3

   Once the water is boiling, add the potatoes and let boil for 10 minutes. After 5 minutes, add the carrot.

4. 4

   Step 4

   Next, remove, drain and set aside.

5. 5

   Step 5

   At the same time, heat a pan over high heat and, once heated, pour half the oil and add the beef.

6. 6

   Step 6

   Sear each side for 2-3 minutes and over. Let cook for 4 minutes more.

7. 7

   Step 7

   Once the beef is done, remove. Add the carrot with the curry and oregano. Stir-fry for a couple of seconds. Turn off.

8. 8

   Step 8

   Next, heat the remaining oil in another pan and add the potatoes.

9. 9

   Step 9

   Brown each side for about 2 minutes over medium heat.

10. 10

    Step 10

    Serve hot and sprinkle with sesame seeds.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Beef with Sauteed Carrot and Browned Potatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.