Oksetyndstegsbøf on oven-steak ratatouille with vegetable juice

Ingredients for Oksetyndstegsbøf on oven-steak ratatouille with vegetable juice

Instructions for Oksetyndstegsbøf on oven-steak ratatouille with vegetable juice

To prepare the Oksetyndstegsbøf on oven-steak ratatouille with vegetable juice recipe, please follow these instructions:

Ratatouille: Lubricate a refractory dish of olive oil and first add slices of eggplant sprinkle with salt, then slice of squash, then strips of onion and pepper and chopped garlic and finally slice of tomato, season with thyme, salt and pepper and pour approx. 1 tablespoon of olive oil over. Place the dish in a preheated oven at 180 degrees approx. 45 minutes. After approx. 30 minutes take the dish out of the oven and mix it all over and put it in the oven again. Vegetable barley: chop onion and garlic, cut the carrots into slices and lightly chop it in a little oil in a saucepan. Add the estragon vinegar and let it boil approx. 2 minutes. Then add the vegetable broth and let the sauce boil approx. 15 minutes until the carrots are tender. Blend the sauce evenly with the butter and season with salt and pepper. The meat: Wipe the steaks with a piece of paper roll and place them on the forehead or griddle for the desired cooking (2-3 minutes on each side). Season with salt and pepper and leave. The steaks rest for 5-10 minutes before serving. Accessories: Roasted or baked potatoes and marinated salads.