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🍽️ Juicy Beef Steak with Hazelnut Crust, served on creamy Sweet Potato Puree and Crispy Bacon-Wrapped Beans

695 kcal · 30 min · 4 servings

Juicy Beef Steak with Hazelnut Crust, served on creamy Sweet Potato Puree and Crispy Bacon-Wrapped Beans Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the potatoes and sweet potatoes under running water.
  2. 2. Peel the potatoes and sweet potatoes completely.
  3. 3. Cut the vegetables into coarse, irregular cubes.
  4. 4. Fill a pot with water and add a pinch of salt.
  5. 5. Add the cut potatoes and sweet potatoes to the cold salted water.
  6. 6. Bring the water to a boil on the stove.
  7. 7. Reduce the heat and place a lid on the pot.
  8. 8. Let the vegetables cook for about 20 minutes.
  9. 9. Turn on the oven and set the temperature to 180 degrees Celsius.
  10. 10. Select the top and bottom heat setting.
  11. 11. Rinse the beef steak briefly under cold water.
  12. 12. Pat the steak dry with kitchen paper or a clean cloth.
  13. 13. Season the meat evenly with salt and black pepper.
  14. 14. Take a small bowl and put three tablespoons of butter into it.
  15. 15. Add the hazelnuts to the butter in the bowl.
  16. 16. Add a handful of breadcrumbs to the mixture.
  17. 17. Add a small pinch of salt.
  18. 18. Mix all ingredients in the bowl thoroughly.
  19. 19. Take a large pot and fill it with about two liters of water.
  20. 20. Salt the water generously.
  21. 21. Bring the water in the pot to a boil.
  22. 22. Wash the beans under running water.
  23. 23. Cut off the hard ends of the beans.
  24. 24. Add the prepared beans to the boiling salted water.
  25. 25. Let the beans cook for about eight minutes.
  26. 26. The beans should remain al dente, so do not overcook them.
  27. 27. Drain the water from the beans.
  28. 28. Rinse the beans immediately with cold water to stop the cooking process.
  29. 29. Lay the bacon slices flat on a work surface.
  30. 30. Take six to ten beans and wrap them in a slice of bacon.
  31. 31. Heat two tablespoons of oil in a large pan.
  32. 32. Set the stove to high heat.
  33. 33. Place the seasoned steak into the hot pan.
  34. 34. Sear the steak for about three minutes.
  35. 35. Take a baking dish that fits in the oven.
  36. 36. Place the seared steak into the baking dish.
  37. 37. Spread the hazelnut butter mixture evenly over the surface of the steak.
  38. 38. Place the baking dish in the preheated oven.
  39. 39. Bake the steak for about ten minutes.
  40. 40. The crust should be golden brown and crispy.
  41. 41. Take the pan off the stove and heat it again.
  42. 42. Add one tablespoon of oil to the hot pan.
  43. 43. Set the stove back to high heat.
  44. 44. Place the bacon-wrapped bean bundles into the pan.
  45. 45. Fry the bundles for about three minutes.
  46. 46. Ensure the bacon becomes crispy all around.
  47. 47. Place the bundles down with the overlapping side facing down while frying.
  48. 48. Remove the pan from the stove as soon as the bacon is done.
  49. 49. Season the bacon beans lightly with black pepper.
  50. 50. Drain the cooking water from the potatoes and sweet potatoes.
  51. 51. Use the pot lid to drain the vegetables safely.
  52. 52. Add two tablespoons of butter to the hot vegetables.
  53. 53. Pour some milk over the vegetables.
  54. 54. Mash the vegetables into a puree using a fork or a potato masher.
  55. 55. Season the puree with salt and pepper to taste.
  56. 56. Grate some fresh nutmeg over the puree.
  57. 57. Take four plates for the portions.
  58. 58. Place a portion of sweet potato puree on each plate.
  59. 59. Place the beef steak with the hazelnut crust on top of the puree.
  60. 60. Arrange the bacon beans next to the steak on the plate.
  61. 61. Serve the dish immediately and enjoy it.

Nutrition per serving