Recipe Tip: Ribeye Steak with Green Beans and Speck
Top Recipe for 4 Persons by Constantin Fischer. All ingredients and tips for getting it right. Constantin Fischer serves a strong red wine sauce with the classic steak
- 2300g ribeye steaks
- peanut oil
- 500 mlred wine
- 1 tablespoonbalsamic vinegar
- 1 teaspoon(s)soy sauce
- 1 bunch(es)root vegetables (carrot, celeriac, leeks)
- 1 tablespoonbrown sugar
- 1bay leaf
- 1star anise
- black pepper, freshly ground
- olive oil
- 500 grunner beans
- 100 gbacon, diced
- fennel seeds
Step 1Lightly salt the ribeye steaks on both sides and sear them briefly on both sides in a hot pan with a little peanut oil. Then place in an ovenproof dish and leave to infuse at 100°C for 1 hour.
Step 2Put sugar in a pan and let it caramelize. Deglaze with red wine and add balsamic vinegar and soy sauce. Reduce well.
Step 3Clean root vegetables and cut into small cubes. Then add to the sauce with the bay leaf and star anise and simmer for 10 minutes. Season with salt and pepper and add a little olive oil.
Step 4Cut the ends off the runner beans and halve them depending on their size. Fry the bacon in a pan, add the green beans and continue to fry slowly for a few minutes. The runner beans should remain firm to the bite.
Step 5Add the fennel seeds and leave to infuse for a short time off the heat and add salt.
Step 6Cut the ribeye into thin strips for serving and pour the sauce over them.
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Step 8Ribeye Steak with Green Beans and Speck Constantin Fischer serves a strong red wine sauce with the classic steak Meat
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