Potato steak pan with sauce

Ingredients

Directions

1. 1

   Dab the meat dry and season with salt and pepper. Heat 2 tablespoons of oil in a frying pan. Sauté the meat briefly while turning. Remove, place on a baking tray and cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 15 minutes (use a meat thermometer; place in the middle of the meat; core temperature at 58-60 °C)

2. 2

   Deglaze broth with 125 ml broth, bring to the boil and stir in sauce thickener. Bring to the boil again and simmer for about 1 minute. Season to taste with salt and pepper

3. 3

   Blanch the beans in boiling salted water for 4-5 minutes. Peel carrots and cut into thin slices. Peel and wash potatoes and cut into small pieces. Drain beans and let them drain. Wash the rosemary, shake dry. Pluck off needles and chop, except for something to garnish

4. 4

   Heat 3 tablespoons of oil in a large frying pan. Fry the potatoes for about 3 minutes while turning them. Add carrots and fry for another 2-3 minutes. Add 150 ml stock, bring to the boil. Add rosemary and simmer covered for about 15 minutes at low heat. Add the beans 6-8 minutes before the end of the cooking time. Stir from time to time. Season to taste with salt and pepper

5. 5

   Wash the chives, shake dry and cut into small rolls. Mix sour cream and chives. Heat up the stock again. Cut meat into slices and arrange on the potato pan. Drizzle with sauce. Add Sour Cream