Filled steak with bean salad and herb baguette

Name: Filled steak with bean salad and herb baguette
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 100 g Potatoes (or a cooked potato from the previous day); 500 g French beans; 7-10 Tbsp Salt; 2 red onions; 1 Garlic clove; 1 TABLESPOON sweet mustard; 4 TABLESPOONS Orange juice; 5 TABLESPOONS light balsamic vinegar; 4 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 1 collar Tyme, tarragon, parsley and lemon balm; 200 g Double cream cream cheese; 1 small baguette bread; 50 g Butter; 4 (150 g each) Pork steaks; 2 TABLESPOONS Oil; 1 collar Radishes

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

100 g Potatoes (or a cooked potato from the previous day)
500 g French beans
7-10 Tbsp Salt
2 red onions
1 Garlic clove
1 TABLESPOON sweet mustard
4 TABLESPOONS Orange juice
5 TABLESPOONS light balsamic vinegar
4 TABLESPOONS Olive oil
7-10 Tbsp Pepper
1 collar Tyme, tarragon, parsley and lemon balm
200 g Double cream cream cheese
1 small baguette bread
50 g Butter
4 (150 g each) Pork steaks
2 TABLESPOONS Oil
1 collar Radishes

Directions

1
Peel and wash the potatoes, boil them for 20 minutes and mash them with a fork. Clean and wash the beans, boil them in bubbling salted water for about 8 minutes and rinse in cold water. Drain on a sieve. Peel onions and garlic and dice finely. Whisk onion cubes, mustard, juice and vinegar with the potato. Add olive oil while stirring and season to taste with salt and pepper. Wash all herbs and dab dry.
2
Pluck lemon balm and thyme leaves from the coarse stalks and chop finely, except for a few lemon balm leaves for garnishing. Mix half with the potato vinaigette. Add the beans and leave to stand for about 20 minutes. Meanwhile, place the cream cheese in a bowl. Finely chop the parsley and tarragon. Mix half of the herbs with the cream cheese. Season with salt and pepper. Mix the remaining herbs. Cut baguette into slices. Heat butter in a frying pan, add herbs and fry baguette slices in it until golden brown, remove and keep warm. Rinse steaks, pat dry and cut a pocket into each steak with a knife. Pour the cream cheese mixture into a piping bag with a small perforated nozzle. Pour the filling into the steaks.
3
Mix the remaining herbs. Cut baguette into slices. Heat butter in a frying pan, add herbs and fry baguette slices in it until golden brown, remove and keep warm. Rinse steaks, pat dry and cut a pocket into each steak with a knife. Pour the cream cheese mixture into a piping bag with a small perforated nozzle. Pour the filling into the steaks. Heat oil in a grill pan. Fry the steaks on both sides for about 4 minutes. Season with salt and pepper. Wash the radishes, dab dry and cut into slices. Arrange bean salad and steaks on plates. Garnish with radish slices and balm leaves. Add the herb baguette
4
Heat oil in a grill pan. Fry the steaks on both sides for about 4 minutes. Season with salt and pepper. Wash the radishes, dab dry and cut into slices. Arrange bean salad and steaks on plates. Garnish with radish slices and balm leaves. Add the herb baguette