Pan‑fried Ribeye with Mushrooms and Green Beans

Ingredients

• 800 g ribeye (pre‑cooked, boneless)
• Salad salt
• freshly ground pepper
• 2 tbsp Vegetable oil
• 300 g green beans
• 400 g mixed fresh mushrooms (e.g., porcini, chanterelles, button mushrooms)
• 0.5 bunch Parsley
• 2 tbsp butter
• 1 tbsp flour
• 120 ml vegetable stock
• 0.5 tsp dried bean herb mix
• Lemon juice

Instructions

1. 1.

   Preheat the oven to 100 °C with top and bottom heat.

2. 2.

   Wash, pat dry, salt and pepper the meat, then sear it in a hot pan with oil on all sides. Remove and roast in the preheated oven for about 2 hours until pink.

3. 3.

   Meanwhile wash, trim and blanch the beans in boiling salted water for 8–10 minutes. Drain, shock in cold water and let drain well.

4. 4.

   Clean the mushrooms and cut them if necessary. Rinse the parsley, shake dry and roughly chop the leaves.

5. 5.

   In a hot, tall pan melt butter and sauté the mushrooms. Add the beans, parsley and bean herb mix, dust with flour, wilt briefly, then deglaze with stock. Simmer over medium heat for about 3 minutes and season with salt, pepper and a splash of lemon juice.

6. 6.

   Remove the meat from the oven, let rest briefly, slice and serve on top of the vegetable mixture.