Ribeye Steak with Green Beans and Speck
Constantin Fischer serves a strong red wine sauce with the classic steak
For the ribeye steak:
| Ingredients (4 servings) | ||
|---|---|---|
| 2 | 300g ribeye steaks | |
| peanut oil | ||
| salt | ||
For the sauce:
| Ingredients (4 servings) | ||
|---|---|---|
| 500 | red wine | |
| 1 | tablespoon(s) | balsamic vinegar |
| 1 | teaspoon(s) | soy sauce |
| 1 | bunch | root vegetables (carrot, celeriac, leeks) |
| 1 | tablespoon(s) | brown sugar |
| 1 | bay leaf | |
| 1 | star anise | |
| salt | ||
| black pepper, freshly ground | ||
| olive oil | ||
For the runner beans:
| Ingredients (4 servings) | ||
|---|---|---|
| 500 | runner beans | |
| 100 | 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:
