Muscle Medallion with Vegetable Pyramid

Name: Muscle Medallion with Vegetable Pyramid
Yield: 6
Ingredients: Beef; 3 tablespoons of olive oil; 1 tablespoon of red wine vinegar; 1 teaspoon of salt; 1 kg of muscle; 11/2 liters of water; 4 cloves of garlic mashed; 2 stalks of celery; 1 medium carrot in wedges; herbs and spices (thyme, rosemary, and oregano); 1 medium onion cut into four pieces; Paprika to taste; Pepperoncini; 1/3 cup of cassava flour; 2 tablespoons of olive oil; 100 g of fresh peas; 1 liter of beef broth; 5 mustard leaves in 5 cm strips; 2 small carrots in 5 cm strips; 2 cloves of garlic mashed; 1 tomato without skin and seeds in 5 cm strips; 1 can of green corn (drain liquid); 1/2 onion in 5 cm strips; Chives for garnish

1
Beef
2
3 tablespoons of olive oil
3
1 tablespoon of red wine vinegar
4
1 teaspoon of salt
5
1 kg of muscle
6
11/2 liters of water
7
4 cloves of garlic mashed
8
2 stalks of celery
9
1 medium carrot in wedges
10
herbs and spices (thyme, rosemary, and oregano)
11
1 medium onion cut into four pieces
12
Paprika to taste
13
Pepperoncini
14
1/3 cup of cassava flour
15
2 tablespoons of olive oil
16
100 g of fresh peas
17
1 liter of beef broth
18
5 mustard leaves in 5 cm strips
19
2 small carrots in 5 cm strips
20
2 cloves of garlic mashed
21
1 tomato without skin and seeds in 5 cm strips
22
1 can of green corn (drain liquid)
23
1/2 onion in 5 cm strips
24
Chives for garnish

Ingredients

1
Beef
2
3 tablespoons of olive oil
3
1 tablespoon of red wine vinegar
4
1 teaspoon of salt
5
1 kg of muscle
6
11/2 liters of water
7
4 cloves of garlic mashed
8
2 stalks of celery
9
1 medium carrot in wedges
10
herbs and spices (thyme, rosemary, and oregano)
11
1 medium onion cut into four pieces
12
Paprika to taste
13
Pepperoncini
14
1/3 cup of cassava flour
15
2 tablespoons of olive oil
16
100 g of fresh peas
17
1 liter of beef broth
18
5 mustard leaves in 5 cm strips
19
2 small carrots in 5 cm strips
20
2 cloves of garlic mashed
21
1 tomato without skin and seeds in 5 cm strips
22
1 can of green corn (drain liquid)
23
1/2 onion in 5 cm strips
24
Chives for garnish

Directions

1
Beef: Cut the beef into steaks with a 2 cm thickness
2
Season the pieces with garlic, salt, red wine vinegar, and paprika
3
Fry the beef in hot oil until browned, then set aside
4
Reserve the beef broth
5
In another pan, boil the water and add it to the beef
6
Add celery, carrots, onion, and herbs
7
Simmer for 1 hour or until the beef is tender
8
Remove the beef from the cooking liquid and let it rest
9
Pumpkin: Sauté the garlic in olive oil and then add all the vegetables except mustard
10
Refry for 3 minutes
11
Fry the mustard in the reserved beef broth and then combine with the vegetable mixture
12
Cook until the vegetables are al dente, then season with salt to taste
13
Add cassava flour gradually, stirring constantly, until a soft pumpkin forms
14
Assemble the dish by placing the muscle on a plate, surrounding it with the pumpkin, and garnishing with chives
15
Serve hot.