Argentinian Beef Steak with Green Beans, Pepper and Cream Sauce, Fried Potatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 steak (s) (beef hip steak), approx. 00-50g, 3-4cm thick
- 400 g beans, reen (French beans)
- Potato (s), (waxy)
- 3 shallot (s)
- 1 tablespoon Dijon mustard, (coarse)
- 1 tablespoon jam, (cranberry jam)
- 2 tablespoon peppercorns, green, pickled in cognac
- 100 ml beef stock
- 100 ml cream
- 1 teaspoon vegetable stock, grained
- basil
- Salt and pepper, salt from the mill
- butter
- Clarified butter
- 1 clove garlic
Print Recipe
Pin Recipe Instructions
- Pepper Cream Sauce:
- Sauté the finely diced shallots in a saucepan in a little butter. Briefly sear the lingonberries and mustard while stirring continuously. Then add the peppercorns in cognac and sauté them. Deglaze with the beef stock. Now add the cream and bring the sauce to the boil, simmer until the right consistency is reached. Season to taste with a little salt and pepper from the mill.
- Beans:
- Clean the beans and cook for about 10 minutes in boiling salted water + 1 tablespoon vegetable stock. Briefly rinse in cold water and drain. Back in the warm saucepan and toss with a piece of butter, a little garlic and a little basil.
- Roasted potatoes:
- Peel the waxy, raw potatoes and cut into approx. 4 mm thick slices. Rinse briefly in warm water so that the potato starch is washed off and they don`t stick together. Place the potato slices on paper towels to dry.
- Place a pouring pan on high heat with a little clarified butter, add the potatoes and fry until crispy over medium heat. The potato slices should not lie on top of each other, so have enough space, ideally turn as little as possible. Finally add the diced shallots and bacon to taste and fry a little more. Season with salt and pepper and serve.
- Beef rump steaks:
- The steaks should be at room temperature before frying.
- Heat up a cast iron grill pan, sear the steaks without seasoning for approx. 2 minutes / side hot and crispy with a little clarified butter until they loosen themselves from the bottom of the pan.
- Tip: simply put a sheet of kitchen paper on it to catch the splashing fat / water.
- Then remove the steaks from the pan with grill tongs and wrap them in aluminum foil in the preheated oven (fan oven, 160 ° C) for about 10 minutes (depending on the thickness), so they should be medium. Add the juices from the pan to the sauce.
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