Ribeye steak with green beans and mash

Ingredients

• 1.2 kg potatoes
• Salt
• 4 ribeye steaks (180-200 g each)
• 1 Tbsp clarified butter
• 4 sprigs Rosemary
• 5 tbsp butter
• 350 ml milk
• 200 g Green beans
• 1 tbsp oil
• Pepper
• nutmeg
• 3 tbsp roasted onions (ready-made)

Instructions

1. 1.

   Preheat the oven to 80°C (top/bottom heat).

2. 2.

   Boil the potatoes in plenty of salted water for about 30 minutes until cooked.

3. 3.

   Sear the steaks quickly on all sides in hot clarified butter. Wash the rosemary and strip its needles onto the steaks. Add a pinch of butter over each steak and wrap them in foil. Let them rest in the oven for about 20 minutes.

4. 4.

   Drain the potatoes, peel them, and mash with a potato masher. Warm the milk and add three-quarters of it along with the remaining butter to the mashed potatoes, mixing with a wooden spoon. If needed, pour in more milk and season with salt and nutmeg.

5. 5.

   Trim the green beans and sauté them in hot oil for 1–2 minutes.

6. 6.

   Remove the steaks from the oven. Distribute the potato mash onto four pre-warmed deep plates, sprinkle roasted onions on top, and drizzle with the pan juices. Add the green beans over the mash, slice each steak diagonally, and arrange it with rosemary on top. Serve immediately.