Steak with Pepper Sauce, Fried Potatoes and Beans

Ingredients

• 500 g green beans
• Salt
• 4 rump steaks (about 180 g each)
• Pepper (freshly ground)
• 4 tbsp clarified butter
• 350 g heavy cream
• 1 tbsp cognac
• 2 tbsp pickled green peppercorns (in jar)
• 600 g cooked potatoes (leftover from previous day)
• 1 tbsp butter

Instructions

1. 1.

   Wash, trim and cook the beans in boiling salted water for about 10 minutes; drain, rinse with cold water and set aside.

2. 2.

   Score the fat edge of each steak 3-4 times, then season with salt and pepper. Heat 2 tbsp clarified butter in a pan and sear the steaks 3-5 minutes per side (to preference). Remove, wrap in foil and rest for 5 minutes.

3. 3.

   Meanwhile, reduce the cream with cognac to about half its volume in the same pan. Stir in green peppercorns, season with salt and keep warm.

4. 4.

   Add the beans to hot butter in a pan, season with salt and pepper.

5. 5.

   Cut potatoes into large chunks and slowly fry them in 2 tbsp clarified butter until crisp golden brown; season with salt and pepper.

6. 6.

   Remove steaks from foil, stir their juices into the pepper sauce. Plate the steaks with the sauce, fried potatoes and beans on warmed dishes and serve immediately.