Beef steak with champingons in balsamic sauce

Name: Beef steak with champingons in balsamic sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 600 g frozen princess beans; 7-10 Tbsp Salt; 1 can(s) (425 ml) Mini mushroom heads; 4 Beef fillet steaks (approx. 150 g each); 2 TABLESPOONS Oil; 3 TABLESPOONS Butter; 3 Branches of rosemary; 3-4 Tbsp dark balsamic vinegar; 350 ml Beef broth; 10 g Cornstarch; 1 red onion; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

600 g frozen princess beans
7-10 Tbsp Salt
1 can(s) (425 ml) Mini mushroom heads
4 Beef fillet steaks (approx. 150 g each)
2 TABLESPOONS Oil
3 TABLESPOONS Butter
3 Branches of rosemary
3-4 Tbsp dark balsamic vinegar
350 ml Beef broth
10 g Cornstarch
1 red onion
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Cook the beans in boiling salted water for 4-5 minutes. Pour beans into a sieve, rinse with cold water and drain. Drain mushrooms in a sieve. Wash the beef fillets and dab dry.
2
Heat the oil in a large frying pan. Sauté the beef fillets all around for approx. 3 minutes, remove from the pan and cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes.
3
In the meantime, wash the rosemary and pat dry. Add 1 tablespoon butter to the frying set. Add the mushrooms and 1 sprig of rosemary and fry for approx. 3 minutes, turning them over. Deglaze with vinegar and stock and simmer for 2-3 minutes.
4
Stir starch and 2 tablespoons of water until smooth. Thicken the sauce with it. Peel onion and cut into thin slices. Heat 2 tbsp. butter in a pan. Fry the onion slices until transparent. Add the beans. Pluck 2 stalks of rosemary coarsely over the beans.
5
Steam everything else for another 3-4 minutes. Season with salt, pepper and sugar. Arrange beef fillet, beans and balsamic mushroom sauce on plates. Add the ciabatta.