BIELMEIER BHG 645 Mode D'emploi page 23

Herb-steamed "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 .
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