4
Veal ribeye, steak with sweet potatoes and string beans
Ingredients:
- 4 pieces of ribeye steaks
- 500 gr sweet potatoes peeled and cut
- 400 gr string beans washed and sliced thin
- 12 thin slices of black radish marinated in sushi vinegar
- 1 dl creme fraiche (sour cream)
- Juice of ½ lemon
- 2 garlic cloves cut
- 1 small onion chopped
- 1/2 tbl spoon honey
- 50 gr fesh herbs (basil, parsley etc)
- 2 dl Olive oil
- pepper and salt
0 - 30 minutes
ribeye steaks
*
frying
Preparation
Take the steaks out of the fridge an hour before preparation to come to room temperature.
Panfry the steaks in butter for 6-8 minutes on medium heat till coloured and season to taste.
Cook the sweet potatoes with the garlic till soft, strain and mash with crème fraiche, lemonjuice and some butter to desired consistency and season to taste.
Cook the beans with the onion in some butter, the honey and 2 spoons of water and season to taste.
Cut the fresh herbs and mix with a handmixer with the olive oil to make a smooth herboil and season with salt.
Place the mash on a plate, the beans on top and finish with steak curled up radish and some herb oil.