Ingredients
- 4 ½-lb (200 g) steaks
- 3 bell peppers
- 12 Tbsp (175 g) creamy butter
- 1 ⅔ cups (50 g) fresh garden herbs
- 12 Tbsp (175 g) creamy butter
- 1 clove garlic
- 1 Tbsp olive oil
- 2 tomatoes
- Salt and pepper to taste
A hearty wine that pairs well with roasted and grilled vegetables.
Preparation
Cut 3 bell peppers in half, remove seeds and membrane and slice lengthwise into slivers.
Combine 12 Tbsp (175 g) butter with 2 Tbsp freshly chopped garden herbs and a finely chopped clove garlic. Roll this up in ungreased paper and let firm in fridge.
Lay bell pepper in a large casserole dish and sprinkle with olive oil and ground sea salt and pepper.
Roast under grill approx. 35 minutes.
Cook 4 ½-lb (200 g) beef steaks in a grilling pan, approx. 4 minutes each side. Remove meat from pan and let rest in aluminium foil a few minutes.
Grill 4 tomato halves in grilling pan. Cut butter into slices.
Lay meat on a plate with a slice of herbed butter on top. Serve with grilled bell peppers and tomatoes.
