Beef Medallions Au Gratin with Green Beans and Noodles
Healthy, because
Even smarter
The green beans in the bacon coat are rich in fibre, which stimulates the digestion. The beans also contain folic acid and several B vitamins, which are important for various metabolic functions.
If you have enough time available, you can even prepare the spaetzle yourself as the crowning touch! Try our recipe for the delicious wholemeal Spätzle.
Ingredients
- Ingredients
- 600 grams fresh green Beans
- salt
- 8 slices Bacon
- 2 Tbsps vegetable oil
- 4 slices Beef fillet (à ca. 160-180 g)
- freshly ground peppers
- 8 thin slices Zucchini
- 2 Tbsps grated Gruyere
- 500 grams
- Nutmeg
- thyme (for garnish)
Preparation steps
Preheat the oven to 80°C (approximately 175°F). Rinse the beans, trim the ends and cook in a pot of boiling salted water until al dente, about 10 minutes. Drain, rinse immediately under cold water and drain.
Divide the beans into 8 bundles and wrap each with a slice of bacon. Heat the oil in a skillet, add the green bean bundles and sauté over low heat, turning them over as the bacon browns, about 4 minutes. Place on a baking sheet and keep warm in the oven. Heat oil in a skillet, season the medallions with salt and pepper and saute until browned on both sides, 2-4 minutes (depending on desired degree of doneness).
Heat the broiler. Top each medallion with 2 slices of zucchini, sprinkle with cheese and broil until the zucchini is hot and the cheese has melted. Cook the noodles according to package directions, drain and toss in a bowl with the butter. Season with salt and nutmeg. Serve the medallions with the green beans and the noodles and garnished with thyme.
