Clean and wash the green beans. Cook in boiling salted water for 15 minutes. Drain well. Halve the bacon slices and wrap the drained beans in bundles.
Peel and dice the shallots. Clean the regular mushrooms under running water. If using fresh chanterelles, rinse for 30 seconds only. If using jarred chanterelles, drain them well. Cut into pieces as needed. Strip the thyme leaves from the stems. Crumble the white bread slice.
Pat the rump steaks dry. Score the fat edges multiple times, cutting to (but not through) the tendon. Heat the oil in a large pan over high heat until very hot. Fry the steaks for 1 minute per side over high heat. Reduce to medium heat and continue frying for approximately 1 more minute per side (total about 2 minutes per side). Season with salt and black pepper. Transfer to an ovenproof dish.
In the same pan with the frying fat, cook the diced shallots, mushrooms, and thyme leaves over high heat for 2-3 minutes until softened. Season with salt and pepper. Remove from heat. Stir in the crème fraîche and breadcrumbs. Spread this mixture evenly over the steaks. Bake in a preheated oven at 225°C (437°F) for about 5 minutes until lightly golden.
Meanwhile, add 1 tablespoon butter or margarine to the remaining frying fat in the pan over medium heat. Fry the bean bundles for 3-4 minutes. Remove and set aside.
Pour the 200 ml forest mushroom stock into the pan and bring to a boil, scraping up any browned bits from the bottom. Mix cornstarch with 2 tablespoons of water until smooth, then stir into the sauce. Simmer over medium heat for 1-2 minutes until thickened. Season to taste.
Serve the steaks with the sauce and bean bundles alongside roasted potatoes.
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