Beef steaks with coffee sherry sauce
easy
60 mins
60 mins
Ingredients
- 750 g Potatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 200 g Whipped cream
- 600 g French beans
- 1 small onion
- 4 (150 g each) Beef Steaks
- 2 TABLESPOONS Oil
- 2 stem(s) Thyme
- 150 ml Coffee (not too strong)
- 1/8 l Beef bouillon (instant)
- 4 TABLESPOONS dry sherry
- 2 TABLESPOONS Currant Jelly
- 2 TABLESPOONS Cornstarch
- 1 TABLESPOON Butter
Directions
- 1
Peel, wash and slice the potatoes. Season with salt and pepper and layer in an ovenproof dish. Pour cream over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 45 minutes. Clean, wash and cook the beans in boiling salted water for about 15 minutes. Peel onion and cut into fine cubes.
- 2
Dab steaks dry. Heat oil in a pan. Fry the steaks for 2-3 minutes on each side, remove and season with salt and pepper. Keep warm. Wash the thyme, except for a little to garnish, and pluck the leaves from the stems. Add coffee and stock, add thyme leaves and bring to the boil. Add sherry and redcurrant jelly and stir in. Mix starch with a little water, thicken sauce with it, bring to the boil again. Season to taste with salt and pepper. Drain the beans. Heat butter in a pot. Sauté onion and beans in it.
- 3
Add sherry and redcurrant jelly and stir in. Mix starch with a little water, thicken sauce with it, bring to the boil again. Season to taste with salt and pepper. Drain the beans. Heat butter in a pot. Sauté onion and beans in it. Arrange gratin, beans, meat and sauce on plates. Garnish with thyme
Nutrition Facts
590 kcal
43 g
27 g
40 g
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