Ingredients: 1-2 tsp Sieglindes Erdäpfelgewürz from Sonnentor 1-2 tsp Tante Mizzis Sonnentor roast spice 1 tsp Scharfmacher Gewürz-Blüten-Mix from Sonnentor 200 gr Entrecote 1 tbsp peanut butter 500 g potatoes 3-4 carrots & 3-4 parsley roots or parsnips rapeseed oil fresh parsley
Preparation: Wash the vegetables well and at best with a vegetable brush. Cut the potatoes into slices. and the root vegetables lengthwise in strips Put the potato slices in cold water for 5 minutes. Drain the water from the potatoes, Add Sieglinde Erdäpfelgewürz from Sonnentor and 2-4 tablespoons of rapeseed oil. Mix well and spread on a baking tray lined with baking paper. Mix the root vegetables with 2 tbsp. oil, Scharfmacher Gewürz-Blüten-Mix and place on the baking tray. Put potatoes and root vegetables at 180°C circulating air in the oven for about 20-25 minutes. As soon as the vegetables are golden brown and soft, put out of the oven. In the meantime, cut the entrecôte into strips, rub with Tante Mizzis Sonnentor roast spice and some oil. Put the meat in a hot pan. and fry on all sides until golden brown, deglaze with mulled wine, fold in the peanut butter, season with salt, pepper and simmer for at least 5 minutes. As soon as the oven vegetables and the meat are ready. put everything on one plate and garnish with parsley and peanut butter.