20minutes
617Calories
49gProtein
1serving
Fillet is the tenderest cut and the least forgiving. Short, hot, then rest. The beans cook briefly, and the sauce comes out of the same pan from the browned bits and cream.
Ingredients
Forserving
- 200 gbeef steak (fillet or sirloin)
- 150 gGreen beans
- 15 gButter
- 10 gCanola oil (1 tbsp)
- Rosemary, garlic, coarse salt, coarsely ground pepper
- 60 gCream
How to make it
- Take the steak out of the fridge half an hour ahead and pat it dry.
- Oil in the pan very hot, fry the steak two to three minutes a side, adding the butter, rosemary and garlic for the last minute and spooning it over.
- Take the steak out, salt and pepper it, rest for five minutes.
- Cook the beans in salted water for six minutes and drain. Cream with plenty of coarsely ground pepper into the steak pan, reduce for two minutes, salt it. Steak onto the sauce, beans alongside.
One tip
A fillet is medium rare at 54 degrees in the middle. Without a thermometer: soft with a slight resistance.
Nutrition per serving
| Calories | 617 |
|---|---|
| Protein | 49 g |
| Fat | 41 g |
| Carbs | 13 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
—
2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
Tofu wok with peanut sauce
Wok vegetables
Asian noodles with tofu and sriracha