Rump steak rolls filled with blue cheese and spring onions with potato gratin and green beans
very easy
60 mins
60 mins
Ingredients
- 600 g medium-sized potatoes
- 200 g Whipped cream
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 800 g French beans
- 1 Onion
- 8 thin spring onions
- 8 thin rump steak (à approx. 100 g)
- 80 g Blue cheese
- 4 TABLESPOONS Sunflower oil
- 2 TABLESPOONS Butter
- 7-10 Tbsp freshly grated nutmeg
- 100 ml Vegetable broth
- 7-10 Tbsp Grease
- 8 wooden skewers
Directions
- 1
Peel and wash the potatoes and cut or slice them into thin slices. Layer potato slices in flakes in 4 small greased gratin dishes (each containing approx. 200 ml). Season 150 g cream with salt and pepper and pour over the potatoes. Bake in the preheated oven (electric cooker: 200 °C/ gas: see manufacturer) for approx. 45 minutes
- 2
Wash and clean the beans and, depending on size, halve them or leave them whole. Cook in boiling salted water for about 8 minutes. Peel and finely dice the onion. Wash and clean spring onions and cut them into pieces of about 8 cm length. Remove the beans from the cooking water, rinse with cold water and blanch the spring onions for about 3 minutes, drain. Dab meat dry, season with salt and pepper. Spread the cheese and spring onions on the slices of meat, roll them up and fix them with wooden skewers
- 3
Heat the oil in a large frying pan and fry the roulades for about 6 minutes, turning them over. Heat butter in a pan and sauté onion cubes for about 8 minutes. Add the beans after about 2 minutes. Season to taste with salt and nutmeg
- 4
Remove the roulades from the pan and keep warm. Deglaze the roast with broth, bring to the boil and loosen the roast with it. Reduce by half and add the remaining cream. Season to taste with salt and pepper. Arrange gratin, beans, roulades and sauce
Nutrition Facts
740 kcal
34 g
41 g
56 g
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