Headpiece with couscous, root vegetables and tarragon

Ingredients for Headpiece with couscous, root vegetables and tarragon

Instructions for Headpiece with couscous, root vegetables and tarragon

To prepare the Headpiece with couscous, root vegetables and tarragon recipe, please follow these instructions:

Heat 1 tbsp oil in a pan. Saute the carrots and parsley and finely chopped diced Garlic. Add the broth. When it boils, add the cous-cous. Turn off the heat and let it stand for about 5 minutes. Add the beans which have been given a short rehash in salted water. Season with salt, pepper and tarragon. Pat the meat dry with paper towels. Season with pepper. Fry meat on a grill pan or an alm. Pan in 1 tbsp oil. Brown initially flesh 1 minute on each side by good heat. Turn down to medium heat and fry the 2-3 minutes on each side. Season with salt.