Clean and wash the beans. Cook in boiling salted water for about a quarter of an hour. Drain. Halve the bacon slices and wrap the beans in bundles.
Peel and dice the shallots. Clean and wash the mushrooms (chanterelles only very briefly or Matti method) (let the mushrooms drain well from the jar). Possibly cut a little smaller. Pluck the thyme leaves from the stems. Crumble the white bread.
Pat the rump steaks dry, cutting the edge of fat several times up to the tendon so that the steaks do not bulge when frying. Then fry in very hot oil over high heat for 1 minute on each side (the egg white coagulates in no time and the juice stays in the meat), continue frying over medium heat; a total of approx. 2 minutes per side. Season with salt and black pepper and place in an ovenproof dish.
Fry the shallot cubes, mushrooms and thyme leaves vigorously in the frying fat, also season. Remove (do not throw away the frying fat), mix with the crème fraiche and breadcrumbs. Carefully distribute this mixture over the steaks. Gratinate in a preheated oven at 225 ° C (electric stove) for about 5 minutes.
Heat 1 - 2 tablespoons of butter or margarine in the frying fat of the steaks. Fry the bean packets in it for 3 - 4 minutes, remove.
Deglaze the frying fat with the forest mushroom stock and bring to the boil. Mix 1 - 2 teaspoons of cornstarch with 2 tablespoons of water until smooth. Thicken the sauce and season to taste.
Serve the steaks with the sauce and the bean parcels with roasted potatoes. There is a cold, tangy beer to drink. Maybe someone knows the Herford Christmas beer very tasty with it.
If no children are eating, you can deglaze the frying stock with the forest mushroom stock and 4 - 5 tablespoons of dry sherry.
Ingredients
Print Recipe
Pin Recipe