Roast beef with mustard sauce and rosemary potatoes

Name: roast beef with mustard sauce and rosemary potatoes
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: French
Ingredients: 2 twigs rosemary; 55 g butter or margarine; 1 business suit potato wedges 450 g; 1 look flageolets 400 g; 4 roast beef steaks à la minute approx. 300 g; salt; 1 tablespoon mustard; 1 package cook's cream `200 ml

A tasty French recipe. The main course contains the following ingredients: meat, rosemary, butter or margarine, potato wedges (450 g), flageolets (400 g), roast beef steaks à la minute (about 300 g), salt, mustard and cream (200 ml).

Ingredients

Directions

Conifers of rosemary sprigs, chop very finely and mix with potatoes.
Fry 40 g of butter in frying pan and cook in a light brown and cooked oven for 10 minutes.
First about 5 minutes on low heat with lid on pan, then uncovered on medium high heat, occasionally shovel.
Heat residual butter in frying pan.
Roast beef browning in approx.
2 minutes, turning halfway.
Discard flageolets and create potato wedges.
Shake for approx.
Roast roast beef with salt and place on two plates.
Stir in mustard and cook cream by remaining cooking fat.
Create sauce over meat.
Fry baked potatoes with flageolets in addition to meat..