Summary

Ingredients

• 4 slices entrecôte, each 160 g
• 200 g oat cream cheese, (roll)
• salt and pepper
• mustard
• Oil, for frying
• 2 tablespoon pepper, green (pickled)
• 2 cl brandy
• 100 ml stock, (gravy / gravy)
• 100 ml cream
• 400 g beans, reen
• 1 onion (s)
• 2 tablespoon bacon, diced
• 1 tablespoon butter
• 1 sprig savory
• 400 g potato (s), small, well washed, precooked
• 1 sprig rosemary
• 1 clove garlic
• 1 tablespoon olive oil
• salt and pepper

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Instructions

1. Halve or quarter the potatoes, coarsely peel off the rosemary and press on the garlic. Put the potatoes and garlic in a baking dish with the oil. Season with salt and pepper and sprinkle with rosemary. Bake in the oven at 180 ° C for a good 20 minutes, first with fan-assisted air and for the remaining 5 minutes on top heat until golden yellow.
2. Clean and blanch the beans.
3. Dice the onion and stir it together with the bacon in a pan with butter. Add beans and heat. Season to taste with salt, pepper and the finely chopped savory.
4. Fry the meat on both sides in a pan with oil. Season with salt and pepper and rub with mustard. Cut the cream cheese into slices and spread on the meat. Cook in the oven with convection and grill (if you cannot set both functions at the same time, first grill with convection and at the end with grill or top heat) finish cooking for approx. 8 minutes at 160 degrees.
5. Take the meat out of the pan. Add the green pepper and sear a little, deglaze with the brandy, top up the meat stock and cream and bring to the boil once.
6. Serving:
7. Place the potatoes and beans on the plate, place the meat on the beans and top with the pepper sauce.
8. Good Appetite!