Fast rump steak roulades with potato gratin and green beans
easy
60 mins
60 mins
Ingredients
- 600 g medium-sized potatoes
- 7-10 Tbsp a little + 2 tablespoons butter
- 150 g + 50 g whipped cream
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Nutmeg
- 500 g green beans
- 1 Onion
- 8 Spring onions
- 100 g Blue cheese
- 8 thin rump steaks (à approx. 100 g; if necessary order in advance from the butcher)
- 4 TABLESPOONS Oil
- 5 TABLESPOONS White wine
- 7-10 Tbsp wooden skewers
Directions
- 1
For the gratin, peel, wash, thinly slice or slice the potatoes. Layer the potatoes in four small greased gratin dishes (each containing approx. 200 ml) or in a large gratin dish.
- 2
150 g cream with salt, pepper and nutmeg strongly season, pour over. Cook in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 45 minutes.
- 3
For the vegetables clean and wash the beans. Peel and chop the onion. Heat 2 tablespoons of butter in a saucepan. Fry the onion until transparent. 1⁄8 l Pour on salt water, bring to the boil. Add the beans, cover and stew for about 12 minutes.
- 4
For the roulades, clean and wash the spring onions and cut them into pieces about 8 cm long. Cut the cheese into small pieces. Dab steaks dry, season with salt and pepper. Spread cheese and spring onions on top, roll up and pin with wooden skewers.
- 5
Heat the oil in a large pan with a lid. Fry the roulades in it in 2 portions all around for about 3 minutes. Put all the rolls back into the pan. Season with salt and pepper. Deglaze roulades with white wine, 150 ml water and 50 g cream.
- 6
Bring to the boil. Cover and stew for about 5 minutes. Season sauce with salt and pepper. Arrange everything.
Nutrition Facts
740 kcal
30 g
41 g
55 g
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