Beef fajitas with fine courgettes and lemon thyme
For 6 persons
Preparation time : 30 min
- 1 kg prime beef
- 18 wheat tortillas (soft)
- 900g fine courgettes
- 150g violet Brive mustard
- finely ground salt, ground pepper
- 1 bunch of lemon thyme
- 200ml olive oil
- 200ml veal stock
- 200ml whipping cream
Slice the courgettes. Cut the meat into slices then into strips. Cook the oil and the sliced courgettes in the STAUB HEXAGON pan until the courgettes are browned on each side. When they are cooked, add the lemon thyme. Season and put to one side in a dish. Keep warm. Warm the oil in the STAUB HEXAGON pan and brown the strips of meat. When they are cooked, still using the STAUB pan, deglaze with the violet mustard, the veal stock and then the cream. Reduce for a few seconds on a medium heat then put to one side with the courgettes. Grill the tortillas in the STAUB HEXAGON pan. Straight away, fill the centre with the courgettes and the meat and fold into three. Upon contact with the STAUB pan, the sides of the tortillas will keep their shape and remain sealed. Serve straight away.
The ideal situation is to use two STAUB HEXAGON pans; one to grill the tortillas, and one to grill the meat and the vegetables.
