Steak Bowls with Green Beans. Tomato and Arugula
Ingredients
- Ingredients
- 500 grams Beef fillet (young beef or veal)
- 2 Tbsps sunflower oil
- 100 milliliters Beef broth
- 2 thyme
- 1 garlic clove
- 100 grams Arugula
- 6 Tomatoes
- 200 grams green Beans
- 4 Tbsps olive oil
- 4 Tbsps white balsamic vinegar
- salt
- freshly ground peppers
Preparation steps
Rinse meat and pat dry. Season meat with salt and pepper. Heat sunflower oil in a pan and sear meat on all sides. Deglaze pan with broth. Add sprigs of thyme and peeled garlic clove. Cover and braise over low heat for about 30 minutes.
Rinse arugula and spin dry. Rinse tomatoes and blanch in boiling water. Drain, rinse, peel and cut into wedges. Rinse beans and cut off ends. Blanch beans for about 8 minutes in boiling, salted water. Plunge into ice water, drain and cut into small pieces. In a pan, heat olive oil and cook tomatoes. Remove from heat and stir in white balsamic vinegar. Season with salt and pepper.
To serve, place arugula in bowls. Cut meat cut into slices and arrange in bowls with argula. Top with tomatoes and sprinkle with beans.
