Beef fillet steak with blueberry sauce and bean salad (separating food protein dish)

AUTHOR
Leta Marks
DIFFICULTY
easy
RATING
5 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 1
  • 150 g green beans
  • 7-10 Tbsp Salt
  • 1 small red onion
  • 5 g Cashew nuts
  • 1 Branch rosemary
  • 1 beef fillet steak approx. 170 g
  • 7-10 Tbsp Pepper
  • 1 TABLESPOON Oil
  • 50 g Blueberries
  • 1 TABLESPOON Red wine vinegar
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Oil
  • 7-10 Tbsp Kitchen yarn

Directions

  1. 1

    Wash and clean the beans and possibly halve them. Cook the beans in salted water for 10-15 minutes. Drain and rinse under cold water. Cut onion into rings. Roast the cashew nuts in a pan without fat, then take them out.

  2. 2

    Wash the rosemary and shake dry. Wash the meat, dab dry and season with salt and pepper. Tie the rosemary twig with kitchen string around the meat. Coat a coated pan with oil.

  3. 3

    Fry the meat for 8-12 minutes while turning. Remove meat and keep warm. Add blueberries and 2 tablespoons of water to the roasting set and simmer for about 1 minute. Season vinegar with salt, pepper and a little sugar.

  4. 4

    Fold down 1 tablespoon of oil. Mix beans, red onions, cashews and vinaigrette and season with salt, pepper and a little sugar. Arrange meat with blueberry sauce and bean salad.

Nutrition Facts

KCAL
400 kcal
CARBS
14 g
FATS
20 g
PROTEINS
41 g