Bean salad with goat cheese and hoof steak

Name: Bean salad with goat cheese and hoof steak
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g French beans; 7-10 Tbsp Salt; 150 g red currants; 1–2 Shallots; 3 TABLESPOONS Raspberry vinegar; 7-10 Tbsp black pepper; 7-10 Tbsp Sugar; 5 TABLESPOONS Oil; 2 Beef rump steaks (approx. 250 g each); 3 Goat cheese thaler (approx. 38 g each)

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g French beans
7-10 Tbsp Salt
150 g red currants
1–2 Shallots
3 TABLESPOONS Raspberry vinegar
7-10 Tbsp black pepper
7-10 Tbsp Sugar
5 TABLESPOONS Oil
2 Beef rump steaks (approx. 250 g each)
3 Goat cheese thaler (approx. 38 g each)

Directions

1
Wash, clean and chop the beans. Cook in boiling salted water for 10-15 minutes. Wash the currants and remove them from the panicles with a fork. Peel and finely dice shallots.
2
Season vinegar with salt, pepper and sugar. Mix in 3 tablespoons of oil drop by drop, add shallot. Wash the meat, dab dry and cut into strips. Heat 2 tablespoons of oil in portions in a large pan.
3
Fry the meat in portions for approx. 3 minutes, turning, and remove. Season with salt and pepper. Drain beans and rinse with cold water. Mix beans and vinaigrette, let it stand for about 10 minutes.
4
Crumble cheese. Mix beans, currants, cheese and meat and arrange on plates.