Beef Medallions with Vegetables

Ingredients

• 400 g green string beans
• Salting
• 150 g thick beans
• 300 g red lentils
• 1 clove garlic
• 1 Shallot
• 1 piece ginger (ca. 1.5 cm)
• 2 tbsp butter
• 1 tsp curry powder
• 1 pinch cumin
• 550 ml vegetable broth
• Pepper
• dried chili flakes
• Lemon juice
• 4 beef medallions (from fillet, about 180 g each)
• 2 tbsp olive oil
• 2 sprigs thyme
• 2 yellow bell peppers
• coarse Sea salt

Instructions

1. 1.

   Wash and trim the green string beans, blanch in salted water for about 8 minutes. After approximately 2 minutes add the thick beans. Shock in ice water and drain.

2. 2.

   Rinse the lentils hot and drain. Peel and finely chop the garlic, shallot, and ginger. Sauté all in a pot with 1 tbsp butter. Sprinkle curry powder and cumin, then pour in the broth. Cover and simmer for about 20 minutes until the lentils are tender. Blend with an immersion blender and season with salt, pepper, chili flakes, and a splash of lemon juice.

3. 3.

   Preheat the oven to 80°C (upper and lower heat).

4. 4.

   Rinse the beef, pat dry, season with salt and pepper, and tie in a kitchen twine. Heat a grill pan with 1 tbsp oil, add thyme, and sear the medallions on both sides until crusted. Finish cooking in the preheated oven for about 15 minutes, depending on desired doneness.

5. 5.

   Wash the bell peppers, halve them, remove seeds and white membranes, quarter, and sear in the remaining oil in the grill pan while turning. Sprinkle with coarse sea salt at the end.

6. 6.

   Sauté the beans in a pan with the leftover hot butter, season with salt and pepper. Arrange the beans and grilled peppers on a plate. Place the beef medallion atop a spoonful of lentil purée and serve the remaining purée alongside.