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🍽️ Tender Beef and Veal Fillet Strips with Green Beans and Mustard Cream

395 kcal · 30 min · 4 servings

Ingredients

• 200 g beef fillet
• 200 g veal back fillet
• 2 tbsp oil
• 150 ml veal stock (from the jar)
• salt
• pepper from the mill
• 400 g green beans
• 1 small onion
• 1 tbsp oil
• juice (from 0.5 lemon)
• 2 tbsp Dijon mustard (-cream)
• 1 cup (200 g) whipping cream

Instructions

1. 1. Slice the beef fillet and the veal back fillet into thin slices.
2. 2. Heat the oil in a large non-stick pan.
3. 3. Fry the meat slices on both sides.
4. 4. Deglaze the meat gradually with veal stock.
5. 5. Cook the meat for 12 to 15 minutes over moderate heat.
6. 6. Season the meat with salt and pepper.
7. 7. Rinse the green beans.
8. 8. Remove the ends and cut the beans into pieces.
9. 9. Boil the beans in salted water for 10 to 12 minutes.
10. 10. Peel the onion and dice it.
11. 11. Heat oil in a separate pan.
12. 12. Sauté the onion cubes until translucent.
13. 13. Deglaze the onions with lemon juice.
14. 14. Allow the lemon juice to evaporate completely.
15. 15. Stir the mustard cream into the onions.
16. 16. Pour in the cream.
17. 17. Let the sauce reduce until creamy.
18. 18. Stir the sauce from the meat slices into the sauce.
19. 19. Season the sauce with salt and pepper.
20. 20. Drain the beans.
21. 21. Plate the meat with the beans and the sauce.

Nutrition per serving

• kcal: 395
• Protein: 28 g · Fett/Fat: 27 g · Carbs: 9 g