Bean packet with chanterelle cream and rump steak

Name: Bean packet with chanterelle cream and rump steak
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 300 g Princess beans; 7-10 Tbsp Salt; 4-5 discs Bacon (approx. à 12 g); 150 g Chanterelles; 1 Onion; 25 g Butter or margarine; 125 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 1 TEASPOON Vegetable broth (instant); 7-10 Tbsp Pepper; 2 R; 1-2 TABLESPOONS Oil; 4 cherry tomatoes; 7-10 Tbsp Herbs

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 2

300 g Princess beans
7-10 Tbsp Salt
4-5 discs Bacon (approx. à 12 g)
150 g Chanterelles
1 Onion
25 g Butter or margarine
125 g Whipped cream
1-2 TABLESPOONS sauce thickener
1 TEASPOON Vegetable broth (instant)
7-10 Tbsp Pepper
2 R
1-2 TABLESPOONS Oil
4 cherry tomatoes
7-10 Tbsp Herbs

Directions

1
Clean and wash the beans and cook them in little boiling salted water for 6-8 minutes. Rinse beans briefly under cold water and drain. Cut breakfast bacon slices in half and wrap 1/2 slice of bacon around 1 small bunch of beans.
2
Clean the chanterelles, wash thoroughly several times and drain well. Peel and finely chop the onion. Heat some fat in a large pan and fry the bean packets in it, turning them over.
3
Remove and melt the remaining fat in the hot pan. Brown the onion and chanterelles in it and deglaze with cream and 150 ml water. Bring to the boil, stir in sauce thickener and bring to the boil again briefly.
4
Season to taste with stock and pepper. Place the bean packets in the sauce, cover them and let them simmer for about 5 minutes. Wash the steaks, dab dry and cut the fat edge 2 cm deep into the meat.
5
Heat oil in a pan and fry the steaks for 2-2 1/2 minutes on each side. Wash the tomatoes, dab dry and fry after turning the steaks. Season steaks and tomatoes with salt and pepper and arrange on plates with beans and chanterelle cream.
6
Serve garnished with fresh herbs. Parsley potatoes taste good with it.