Steak with Choron Sauce
with bacon-wrapped green beans & baby potatoes
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Marinated steak
(Contains Celery May be present Egg, Gluten, Milk, Mustard, Sesame, Soy)
50 g
Béarnaise sauce
(Contains Milk)
0.13
Tomato paste
150 g
Green beans
½ piece
Red onion
3 slice
Bacon
200 g
Pre-cooked halved baby potatoes [skin-on]
Not included in your delivery
½ tablespoon
Olive oil
1.5 tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Take the steak out of the fridge and allow it to reach room temperature (see Tip). Discard the tips of the green beans and transfer to a deep frying pan. Submerge with water and add a pinch of salt, then cover with the lid and bring to the boil. Cook the green beans for 4 - 6 minutes until al dente, then drain and rinse under cold water. Divide each portion of green beans into thirds and then wrap each in a slice of bacon, so as to make three bundles per person.
Tip: for the best result, take the steak out of the fridge 30 - 60 minutes before you start cooking.
Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the baby potatoes for 9 minutes, covered. Remove the lid and fry for 3 - 5 more minutes, seasoning to taste with salt and pepper. Chop the onion in the meantime.
Melt a knob of butter in the same pan over medium-high heat and fry the onion with the bacon-wrapped green beans for 5 minutes or until the bacon is done. Turn off the heat and set aside until serving, covered with the lid to keep warm.
Melt a generous knob of butter in a frying pan over high heat. When the butter is nice and hot, carefully fry the steak for 1 - 3 minutes per side (see Tip). Remove from the pan and set aside under aluminium foil.
Tip: fry the steak for more or less time as preferred, depending on how rare you'd like it.
In the same pan, heat the tomato paste for 2 minutes, stirring so as to combine with the residual cooking juices. Add the béarnaise sauce and 0.5 tbsp water per person, then mix well and cook for 2 - 3 minutes over medium-high heat.
Serve the baby potatoes on plates. Slice the steak against the grain and serve alongside. Top the steak with the choron sauce. Serve the bacon-wrapped green beans alongside.