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Categories:
green beans oil butter mushrooms rosemary balsamic vinegar beef stock cornstarch red onion sugar Bread
Viewed: 54 - Published at: 5 years agoIngredients
- 1 1/2 pounds frozen green beans
- 2 tablespoons oil
- 4 steaks each about 1/3 lb
- 3 tablespoons butter
- 15 ounces mushrooms drained
- 3 sprigs rosemary
- 4 tablespoons balsamic vinegar
- 1 1/2 cups beef stock
- 1 tablespoon cornstarch
- 1 red onion thinly sliced
- 1 pinch sugar
- ciabatta bread to serve
Method
- Preheat the oven to 350°. Cook the beans in boiling salted water for 4-5 mins. Drain and rinse under cold water. Heat the oil in a large frying pan and cook the steaks for about 3 mins, until brown on both sides. Remove from the pan and bake for about 10 mins.
- Meanwhile, to make the sauce, add 1 tbsp of the butter to the frying pan, add the mushrooms and 1 stem of rosemary and cook for about 3 mins. Deglaze the pan with vinegar and stock and simmer for 2-3 mins. Mix the cornstarch with 2 tbsp water and add to the sauce, stirring until thickened and smooth.
- Melt the remaining butter in a pan and saute the onions until transparent. Add the green beans and sprinkle with the remaining rosemary leaves. Cook for 3-4 mins. Season with salt, pepper and sugar. Arrange the steaks and green beans on serving plates and top with sauce. Serve with ciabatta bread.
