Provencal Steak With Spring Vegetables Recipe | MAGGI® Arabia

Provencal Steak with Spring Vegetables

Get this all-star, easy-to-follow Provencal Steak with Spring Vegetables recipe to try at home. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.


  • 1200 g beef tenderloin or any other kind of steak
  • Pinch of ground black pepper
  • 1 tablespoon olive oil
  • For the sauce:
  • 2 cubes MAGGI® Chicken Bouillon Less Salt
  • 600 ml water
  • 4 tablespoons white vinegar
  • 600 g tomatoes, firm and red, cut into wedges
  • 2 sprigs fresh tarragon
  • Pinch of garlic chopped
  • For the garnishing:
  • 800 g new potatoes
  • 16 artichoke bottoms
  • 16 spring onions, bulb only
  • 8 cloves garlic of large size
  • 160 g sliced black olives
  • 3 sprigs fresh thyme
  • 400 g zucchini, small size
  • 2 tablespoons butter
  • 3 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 4 bay leaves
  • To be added at the end of cooking:
  • 150 ml water
  • 20 fresh basil leaves finely chopped

How to Prepare

  1. Trim the steak; cut the trimmings into small pieces and prepare a stock with them by adding the 2 cubes of MAGGI® Chicken Bouillon Less Salt and the 600 ml of water.
  2. Wash the potatoes but do not peel them. Trim the artichokes and cut them into slices; peel the spring onions and the garlic cloves. Dip the olives in hot water and then in cold water; do that twice and cut the zucchini into slices that are 2 cm thick. Cook each vegetable separately in salted water and then braise the vegetables in butter for about 15 mins in a covered non-stick pan.
  3. Season the braised vegetables with thyme, rosemary and bay leaves. Just before serving, add the water and chopped basil. Stir vigorously so that all the vegetables are covered with the sauce and remove from the heat immediately.
  4. Season the beef with crushed black pepper and 1 tablespoon olive oil. Pan fry for 15 mins in a non-stick pan, turning several times. Keep warm on a plate covered with aluminum foil. De-glaze the pan with the white vinegar and water and add to the meat stock and other sauce ingredients. Bring to a boil and keep on heat. By heating, reduce 20% of the quantity. Place the beef and the vegetables on a warm plate and pour the sauce over.

Nutritional Info

Energy : 512.00 Kcal
Protein : 48.00 g
Carbohydrate : 31.00 g
Fats : 22.00 g

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