Ribeye Steak with Green Beans and Speck
Ribeye Steak with Green Beans and Speck
© Constantin Fischer
Ribeye Steak with Green Beans and Speck
© Constantin Fischer
For the ribeye steak:
Ingredients (Serves 4)
2
300g ribeye steaks
peanut oil
salt
For the sauce:
Ingredients (Serves 4)
500
ml
red wine
1
tablespoon
balsamic vinegar
1
teaspoon
soy sauce
1
bunch
root vegetables (carrot, celeriac, leeks)
1
tablespoon
brown sugar
1
bay leaf
1
star anise
salt
black pepper, freshly ground
olive oil
For the runner beans:
Ingredients (Serves 4)
500
g
runner beans
100
g
bacon, diced
fennel seeds
salt
- Lightly salt the ribeye steaks on both sides and sear them briefly on both sides in a hot pan with a little peanut oil. Then place in an ovenproof dish and leave to infuse at 100°C for 1 hour.
- Put sugar in a pan and let it caramelize. Deglaze with red wine and add balsamic vinegar and soy sauce. Reduce well.
- Clean root vegetables and cut into small cubes. Then add to the sauce with the bay leaf and star anise and simmer for 10 minutes. Season with salt and pepper and add a little olive oil.
- Cut the ends off the runner beans and halve them depending on their size. Fry the bacon in a pan, add the green beans and continue to fry slowly for a few minutes. The runner beans should remain firm to the bite.
- Add the fennel seeds and leave to infuse for a short time off the heat and add salt.
- Cut the ribeye into thin strips for serving and pour the sauce over them.
Step by step pictures of the preparation:
