Steak with béarnaise sauce

Name: Steak with béarnaise sauce
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 200 g Carrots; 200 g frozen green beans; 7-10 Tbsp Salt; 2 (approx. 180 g) Beef fillet steaks; 4 discs smoked streaky bacon 1 tablespoon of oil (approx. 15 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 package (125 ml) béarnaise sauce; 1 collar Parsley; 1 TEASPOON dried tarragon; 30 g Butter or margarine; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Parsley; 7-10 Tbsp Kitchen yarn

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

200 g Carrots
200 g frozen green beans
7-10 Tbsp Salt
2 (approx. 180 g) Beef fillet steaks
4 discs smoked streaky bacon 1 tablespoon of oil (approx. 15 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 package (125 ml) béarnaise sauce
1 collar Parsley
1 TEASPOON dried tarragon
30 g Butter or margarine
7-10 Tbsp grated nutmeg
7-10 Tbsp Parsley
7-10 Tbsp Kitchen yarn

Directions

1
Peel, wash and slice the carrots. Cook the beans and carrots in boiling salted water for about 10 minutes, then drain. Dab fillet steaks dry. Wrap each steak with two slices of bacon and fasten with kitchen string.
2
Heat the oil in a frying pan. Fry the steaks on each side for about 1 minute. Season with salt and pepper. Then fry over medium heat for about 5 minutes. Turn halfway through. Heat up Sauce Béarnaise in a saucepan while stirring.
3
Wash and chop the parsley. Stir tarragon and parsley into the sauce. Melt the fat in a pan. Swivel the vegetables in it. Season with salt, pepper and nutmeg. Arrange steaks, vegetables and sauce on a plate.
4
Serve garnished with parsley.