Tarragon scallopini with mustard greens
Meat
30 Min
pretty easy
4 People
Rating starstarstarstarstar
Seared beef scallopini with garlic tarragon butter, paired with roasted vegetables dressed with a mustard vinaigrette.

1. Set oven to 200ºC. 
Take 40g butter out of fridge to soften.
Halve tomatoes and slice zucchini into rounds. Toss on a lined oven tray with 1 tbsp oil, salt and pepper. Roast in oven for 15 minutes.

2. Bring a saucepan of water to the boil. Trim and halve beans. Blanch in water for 1-2 minutes. Drain and rinse under cold water.

3. Chop dill. Whisk together with lemon juice, 1/2 tbsp mustard and 3 tbsp olive oil. Season to taste with salt and pepper.

4. Combine crushed garlic with 2 tsp dried tarragon and softened butter. Set aside.

5. Heat a frypan or griddle over high heat. Coat beef with 1 tbsp oil, salt and pepper. Cook for 30 seconds on each side (in batches). Remove to a plate and spoon over even amounts of tarragon butter.

6. Layer cooked vegetables with rocket on plates. Spoon over dressing to taste. Serve with tarragon beef.

Notes:
If you prefer to leave the butter out, you can instead coat the scallopini with tarragon and garlic together with the oil, salt and pepper.
Cherry tomatoes 1 punnet (200g)
zucchini 1
green beans 1 punnet (250g)
dill 1/2 packet
lemon 1/2
garlic 1 clove
beef scallopini 10-pack
Rocket leaves 1 bag (60g)

From your pantry:
oil (for cooking + olive), salt, pepper, butter, dijon mustard, dried tarragon