Oven beef medallions with caramelized beans and truffle mashed potatoes
easy
60 mins
60 mins
Ingredients
- 800 g green beans
- 7-10 Tbsp salt, pepper, sugar
- 4 Stem(s) Thyme
- 3 Shallots
- 4 Beef fillet steaks (approx. 180 g each)
- 4 discs Bacon
- 1 kg Potatoes
- 1 TABLESPOON Oil
- 1 TEASPOON Tomato paste
- 1 TABLESPOON Flour
- 200 ml dry red wine (e.g. Rioja)
- 200 ml Beef stock (glass)
- 1-2 TABLESPOONS Butter
- 1⁄4 l Milk
- 40 g Truffle butter
Directions
- 1
Wash and clean the beans, cover and cook in a little salt water for 10-12 minutes. Wash thyme and dab dry. Peel and chop the shallots. Dab steaks dry and wrap each with a slice of bacon
- 2
Peel and wash the potatoes, cover and cook in salted water for about 20 minutes
- 3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Heat the oil in an ovenproof pan. Steaks in it per side at high heat approx.
- 4
Fry for 2 minutes. Fry the thyme briefly. Season steaks with salt and pepper. Remove from the pan with the thyme
- 5
Sauté half of the shallots in hot frying fat. Stir in tomato paste. Sprinkle with flour and sweat briefly while stirring. Deglaze with wine and stock, bring to the boil while stirring and simmer for about 2 minutes. Put the steaks and thyme into the sauce and braise everything in the hot oven for 5-7 minutes
- 6
Meanwhile drain the beans. Heat butter in a pot. Brown the remaining shallots in it. Sprinkle with 1 tbsp. sugar and caramelise lightly while stirring. Add 5-6 tablespoons of water and toss the beans in it. Season to taste with salt and pepper.
- 7
Warm up the milk. Drain potatoes. Add milk and truffle butter to the potatoes. Mash them coarsely with a potato masher. Season to taste with salt. Serve everything
Nutrition Facts
680 kcal
47 g
26 g
52 g
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