Bean packets with steak in chanterelle cream

Name: Bean packets with steak in chanterelle cream
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 300 g Princess beans; 7-10 Tbsp salt, black pepper; 2-3 discs Breakfast bacon (Bacon); 100 g Chanterelles; 1 medium onion; 2 TABLESPOONS butter/margarine; 6-8 TABLESPOONS Whipped cream; 1 TEASPOON Vegetable broth (instant); 1 TABLESPOON sauce thickener; 2 Rump steaks (approx. 150 g each); 1 TABLESPOON Oil; 7-10 Tbsp some cherry tomatoes; 7-10 Tbsp Herbs

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 2

300 g Princess beans
7-10 Tbsp salt, black pepper
2-3 discs Breakfast bacon (Bacon)
100 g Chanterelles
1 medium onion
2 TABLESPOONS butter/margarine
6-8 TABLESPOONS Whipped cream
1 TEASPOON Vegetable broth (instant)
1 TABLESPOON sauce thickener
2 Rump steaks (approx. 150 g each)
1 TABLESPOON Oil
7-10 Tbsp some cherry tomatoes
7-10 Tbsp Herbs

Directions

1
Clean and wash the beans and cook them in boiling salted water for 6-8 minutes. Quench and drain. Cut bacon slices in half crosswise. Wrap one portion of beans tightly with bacon around each
2
Clean the chanterelles, wash them if necessary and let them drain. Peel and finely chop the onion. Heat the fat in the pan. Fry the bean packets all around. Remove and keep warm
3
Fry the onion and chanterelles in the rendered bacon fat. Deglaze with cream and 100 ml water. Bring to the boil and stir in the stock. Bind with sauce thickener, season with salt and pepper
4
Dab steaks dry. Cut the fat edge more often. Heat the oil. Fry the steaks for 2-3 minutes on each side. Wash the tomatoes, dab dry and fry briefly. Arrange everything and garnish with herbs if necessary. Goes well with roast potatoes