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🍽️ Juicy steak with creamy pepper sauce and fresh vegetables

648 kcal · 30 min · 4 servings

Ingredients

• 800 g new potatoes
• 600 g green beans
• salt
• 400 g spinach
• 1 clove garlic
• 4 beef fillet steaks approx. 160 g each (e.g. ribeye)
• 2 tbsp vegetable oil
• 1 shallot
• 1 tbsp green peppercorns (pickled)
• 20 ml cognac
• 150 ml meat broth
• 100 ml whipping cream
• 2 tbsp butter
• nutmeg

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Steam the potatoes for about 30 minutes until they are cooked through.
3. 3. Wash the beans and remove the tough ends.
4. 4. Blanch the beans for about 6 minutes in boiling salted water (cook briefly in boiling water).
5. 5. Rinse the beans with cold water to stop the cooking and let them drain.
6. 6. Wash the spinach and remove any tough stems.
7. 7. Blanch the spinach briefly in boiling water.
8. 8. Rinse the spinach with cold water and squeeze it dry.
9. 9. Peel the garlic and chop it finely.
10. 10. Preheat the oven to 120 degrees Celsius fan setting.
11. 11. Sear the steaks in hot oil on both sides.
12. 12. Season the steaks with salt and pepper.
13. 13. Place the steaks on a rack over a drip tray.
14. 14. Cook the steaks in the oven for 5 to 12 minutes, depending on your preferred doneness.
15. 15. Dice the shallot finely.
16. 16. Sauté the shallot and pepper in the pan juices.
17. 17. Deglaze the pan with cognac.
18. 18. Add the broth.
19. 19. Let the sauce simmer briefly.
20. 20. Stir the cream into the sauce.
21. 21. Season the sauce with salt.
22. 22. Sauté the chopped garlic in 1 tablespoon of hot butter.
23. 23. Fold the spinach into the garlic butter.
24. 24. Season the spinach with salt and nutmeg.
25. 25. Toss the beans in the remaining hot butter.
26. 26. Season the beans with salt.
27. 27. Plate the beans, spinach, potatoes, and steak.
28. 28. Drizzle some pepper sauce over the steak.
29. 29. Serve the dish immediately.

Nutrition per serving

• kcal: 648
• Protein: 54 g · Fett/Fat: 28 g · Carbs: 41 g