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Rumpsteak served with green beans and mange-tout Recipe

Ingredients for people

  • Fillet steak(s) (150g) : 6 whole
  • Olive oil : 3 ml
  • Fleur de sel : 6 pinch(es)
  • Piment d'Espelette : 2 g
  • Thyme sprig(s) : 5 whole

  • For the garnish(es)
  • Shallot(s) : 1 whole
  • Mange tout : 250 g
  • Green bean(s) : 500 g
  • Unsalted butter : 20 g
  • Walnut oil : 2 ml
  • Flat leaf parsley : 0.25 bunch
  • 1

    Peel the shallots and thinly slice. Cut the mange-tout and the green beans in half on a diagonal. Pick the fresh herbs.
    Make small incisions in the beef and insert a sprig of thyme. Season with salt and piment d'Espelette.

  • 2

    Heat a frying pan to hot with a drizzle of olive oil. Sear the beef for 3 minutes on each side then set aside.

  • 3

    Heat a frying pan and add a knob of butter. Sweat the shallot with a pinch of salt. Cook for 2 minutes and then add the green vegetables. Cover with cold water and cook until all the liquid has evaporated. Adjust the seasoning and then add the walnut oil.

  • 4

    Serve the steaks on a bed of green vegetables and garnish with a sprinkle of fresh herbs.

Chef's tip

«An alternative way of cooking the beef would be to seal in a frying pan and then finish for 3 minutes in an oven preheated to 200°C. Feel free to replace the thyme with rosemary.»

Fillet of beef cooked with thyme served on a bed of mange-tout and green beans seasoned with walnut oil.

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  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h

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