dish, rectangular Grilled beef fillet with BBQ vegetables

BBQ Sauce:

• Add the smoked flour to a pan. Place a strainer or sieve in the pan and add the peeled onions. Heat on the stovetop with a closed lid until smoke forms. Then remove the pan from the stovetop and leave to stand till the smoke has dissolved.  
• Finely chop the onions, sauté with the vegetable oil in a pan and add the Cognac and rum.
  
• Now add all the other ingredients and bring the sauce to the boil.
  
• Season with salt and pepper.
  
  

Potatoes:

• Wash the potatoes and add them all to a pan with the olive oil, garlic, thyme and rosemary in a pot and cook in the oven for two hours at 90 °C. Then let the potatoes cool in the oil, remove them and cut into slices.
  
  

Vegetables:

• Cut the peppers into quarters, remove the cores and cut into rough diamonds.
  
• Cut the zucchinis lengthways, remove the cores and cut into rough diamonds.
  
• Peel and halve the onions and cut into thick slices.
  
• Peel the carrots leaving some of the greenery. Blanche al dente in boiling water with some salt and rinse in cold water (best with ice cubes).
  
• Thoroughly clean the dirt off the Chanterelles.
  
• Marinade all the vegetables with part of the oil from the potatoes.
  

Meat:

• Marinate the meat with the remaining cold oil from the potatoes and for the best results let it stand overnight.
  

Preparation before serving:

• Add the potato slices to the grill pan and sear till golden brown.
  
• Add the vegetables to the grill pan and sear quickly till golden brown.
  
• At the same time add the steaks to the grill and sear on each side for four minutes.
  
• Arrange the vegetables and potato slices on the pre-warmed plates.
  
• Add the grilled meat to the plate and coat the vegetables with the BBQ sauce.