Stuffed Beef Steak with Bean Puree – *

(*) Stuffed beef steak with bean puree and wan-tan leaves.

Spread the wan-tan leaves on a surface and defrost them.

For the filling, sauté the shallots and garlic in the olive oil, add the culinary herbs and season with salt and coarsely ground pepper. Stir the culinary herbs until they quickly fall together (*) and remove them.

Rinse and dry the steaks. Cut a pocket in each steak and fill with the herbs. Season the steaks with salt and coarsely ground pepper, and roast them in the olive oil over medium heat until they are a leisurely pink (**) on both sides.

Drain the beans in a colander, rinse with lukewarm water, drain and heat in the clear soup. Add the crème fraîche and a little olive oil and blend with a hand blender. Season the bean puree with coarsely ground pepper (***).

Fry the wan tan leaves in olive oil until golden brown and crispy on both sides.

Divide the bean puree evenly among preheated plates. Cut the beef steaks to show the filling and arrange on top of the puree. Tuck the wan tan leaves into the bean puree.

(*) Cook the culinary herbs really just very briefly, they will fall together on the spot like spinach.

(**) By slow cooking, the meat is flavorfully seared on the outside, while it remains juicy on the inside and absorbs the aroma of the culinary herbs.

(***) If you like, you can season the bean puree with a few drops of lemon juice.

Tv: fillet of beef

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