Beef steak with bean puree

Name: Beef steak with bean puree
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 TABLESPOON Cumin; 2 can(s) (850 ml each) white beans; 200 ml Vegetable broth; 1 small pot of coriander; 1 Garlic clove; 4 TABLESPOONS Sunflower oil; 2 TABLESPOONS Lemon juice; 4 Beef steaks (approx. 175 g each; from the rump); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Physalis

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1/2 TABLESPOON Cumin
2 can(s) (850 ml each) white beans
200 ml Vegetable broth
1 small pot of coriander
1 Garlic clove
4 TABLESPOONS Sunflower oil
2 TABLESPOONS Lemon juice
4 Beef steaks (approx. 175 g each; from the rump)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Physalis

Directions

1
Roast caraway seeds in a pan without fat. Pour beans into a sieve and rinse. Bring stock and beans to the boil. Wash coriander, shake dry and, except for something to garnish, pluck leaves from the stems and cut into fine strips.
2
Peel and coarsely chop the garlic. Add 2 tablespoons of oil, lemon juice, garlic and caraway seeds to the beans and puree. Stir in coriander. Dab meat dry. Heat 2 tablespoons of oil in a large pan and fry the steaks for approx. 5 minutes, turning them over.
3
Season with salt and pepper. Arrange puree and steaks on plates. Garnish with coriander and physalis.