Veal Steak with Apricot Chutney and Thick Bean Kernels

Ingredients

• 500 g apricots
• 2 red onions
• 1 EL oil
• 2 TL mustard seeds
• 2 EL raisins
• 6 EL white wine vinegar
• 80 g gelesugar
• salt, pinch chili powder
• 4 veal steaks (from semerrolle) 150 g each
• salt, pepper from grinder
• 2 EL oil
• 300 g frozen bean kernels
• 2 EL olive oil
• 1 Garlic clove
• 1 bunch spring onions
• coriander for garnish

Instructions

1. 1.

   Slice apricots crosswise, blanch in boiling water for 1 minute, cool and peel. Halve, pit, and cut into strips. Peel onions and slice similarly. Heat oil; sauté onions and mustard seeds until fragrant. Add apricots and cook briefly. Stir in raisins, vinegar, and gelesugar. Simmer while stirring for 3 minutes. Season with pepper and chili powder.

2. 2.

   Season steaks with salt and pepper. Heat oil and sear each steak for 3-4 minutes per side. Keep warm.

3. 3.

   Thaw bean kernels according to package (or cook fresh beans in salted water for 6‑8 minutes). Warm olive oil, toss beans briefly. Peel garlic and press into the pan. Trim spring onions, rinse, and chop. Mix with beans. Plate steaks topped with chutney and bean mixture; garnish with coriander.