Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Herb butter
Couscous
Meat
How it's done
Herb butter
Place the butter in a measuring cup along with all the other ingredients up to and including the salt, puree. Place the herb butter on a piece of cling film, shape into a roll, refrigerate for approx. 30 mins.
Couscous
Mix the couscous and peas in a bowl, season with salt, mix. Pour boiling water over the couscous, cover and leave to absorb for approx. 5 mins. Separate the couscous with a fork. Add the lemon zest and juice with the parsley and mint, mix.
Meat
Heat the oil in a frying pan. Season the meat, fry for approx. 2 mins. on each side. Remove, wrap the steaks in foil and leave to stand for approx. 5 mins. Reduce the heat, wipe the cooking fat from the pan, add 2 tbsp herb butter to the same pan, melt.
To serve
Cut the remaining herb butter into slices. Carve the meat, serve with the couscous and herb butter.
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