FRUITY BEEF FILLET ON A BED OF BEANS
For 4 persons
|4 thin stems of rosemary|
|1 pack (400 g) of mini dumplings (shaped potato dumplings)|
|600 g green beans|
|4 beef fillet steaks (each approx. 200 g)|
|1 tablespoon olive oil|
|3 tablespoons butter|
|4 cups Espresso|
|2 tablespoons breadcrumbs|
|200 ml dry red wine|
|150 ml vegetable stock|
|2 tablespoons Darbo All Natural wild lingonberry sauce|
|1–2 teaspoons starch|
- Wash the rosemary. Place the dumplings in boiling water and boil briskly for approx. 7 minutes.
- Strain the dumplings. While the dumplings are boiling, wash and clean the beans, and boil for 8-10 minutes in salted water.
- Wash the meat and dab it dry, then season with salt and pepper. Use kitchen twine to tie 1 stem of rosemary around each of the steaks.
- Heat oil in a pan. Fry the meat in it for approx. 4 minutes, turning regularly.
- Melt 2 tablespoons of butter in a pan. Add breadcrumbs and fry until golden brown. Add the dumplings, toss them in the crumbs and add salt to season.
- Remove the meat from the pan and keep it warm. Pour red wine and stock onto the juice in the pan, and allow to simmer for approx. 5 minutes.
- Strain the beans. Peel and finely dice the onion. Heat 1 tablespoon of butter in a pan. Sauté the diced onion in the butter for 2-3 minutes, then add the beans and season with salt and pepper.
- Stir Darbo wild lingonberry sauce into the sauce. Stir in the starch and 2 tablespoons of cold water to a smooth consistency to bind the sauce, then bring to the boil again. Serve on plates.