BIELMEIER 4035161645025, Manual

Page: 18 / 32

22
GB
Herb­steamed "pink" beef fillet
with mixed peppers
Makes 4 portions

2 sprigs of rosemary

2 sprigs of thyme

Some lavender stems
 2 red sweet peppers
 2 yellow sweet peppers

1 bunch of spring onions

4 tbsp olive oil

Salt and pepper

4 slices of beef fillet
(5 cm thick)
Wash the herbs, shake them dry and place them
in the steaming unit
(8)
. Fill the unit with an equal
mixture of water and stock. Wash and halve the
sweet peppers, removing the cores and white ribs.
Dice the halved peppers. Wash and trim the spring
onions and chop into rings. Finely grate the garlic
and mix with the spring onions and diced peppers.
Grease the juice collection container
(3)
with a lit-
tle oil, place the vegetables in it and season them
with salt and pepper. Season the beef fillets with salt
and pepper. Brush the sieve insert
(2)
with oil, place
the beef fillets on the oil and cook them for approx.
8 minutes. Switch off the appliance and leave the
meat to stand in the sieve insert for 1 – 2 minutes.
Arrange the sweet peppers and beef fillets on
plates. Tastes great with potato puree.
pollo tonnato
Makes enough for 4 servings:
 4 frozen chicken breast fillets

1 sprig each of rosemary and thyme
 Olive oil

Salt and pepper
 10 pearl onions

2 tbsp balsamic vinegar

1 can of tuna in its own juice (185 g)
 150 g crème fraîche

1 tbsp lemon juice
 1 tbsp white wine vinegar

1 glass each of capers and caper berries
 10 cherry tomatoes

1 handful of basil leaves
 2 tbsp black olives
Rinse the chicken breast fillets under cold wa-
ter and pat them dry. Fill the steaming unit
(8)
with water up to the "MAX" level and add the
rosemary and thyme. Place the juice collection
container
(3)
on top. Place the chicken breast fil-
lets in the sieve insert
(2)
, cover and leave to cook
for approx. 10 minutes. Switch off the appliance,
brush the fillets with oil, season with salt and pep-
per, and turn them to cook on the other side for
another 10 minutes. Switch off the appliance and
leave the fillets to stand.
Peel the pearl onions, steam them in the balsamic
vinegar until firm to the bite, and leave to one
side. Small shallots can be used instead if you
can't find pearl onions.
Put the tuna fish and its juice, the crème fraîche,
lemon juice, white wine vinegar, olive oil and 1
tbsp of capers in a mixing bowl and purée. Take
2 tbsp of the cooking liquid that has collected in
the juice collection container
(3)
and stir it into
the mixture.
Slice the chicken breasts and arrange on a plate.
Season with salt and pepper, and spread evenly
with the tuna fish sauce. Place the remaining
small capers and the caper berries on top of the
sauce.
Wash the cherry tomatoes and basil leaves and
place on top of the sauce with the olives and on-
ions. Leave to stand for a short time before serv-
ing with French bread.