Steak with bean radish salad and mixed potatoes

Name: steak with bean radish salad and mixed potatoes
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 500 g Rouge potato; 200 g fresh string beans uncut; 1 shallot; 3 el traditional olive oil; 1,5 el unsalted butter or margarine; 2 steak; 1 tl lepper; bunch radish; 1 tl vinegar; 1 tl French mustard; 40 g arugula

Juicy pepper steak with fresh string beans radish salad and baked potatoes.

Ingredients

Directions

Bring a pan of plenty of water with a little salt to the boil. Meanwhile, clean the potatoes and cut them unpeeled into slices of 1 cm wide.
When the water boils, add the potato and cook for 10 minutes until al dente. Drain and allow to evaporate well.
In the meantime, bring another pot of water to the boil. Cut the string beans into 2 cm slanted pieces and boil for 8 minutes until al dente.
Meanwhile, clean the shallot. Chop this and add the last minute to the string beans. Drain.
Heat a skillet or skillet and add the oil and butter.
Fry the potato in 8 minutes, stirring over medium heat until golden brown. If necessary, season with salt.
Heat a frying pan with the oil and the rest of the butter. Sprinkle the steak with the lepepper and salt and fry until golden brown in about 5 minutes.
Turn halfway. Remove the meat from the pan and leave it covered with aluminum foil for 5 minutes on a plate.
In the meantime, remove the green of the half bunch of radishes, wash them and cut into segments.
Beat a dressing of the rest of the oil, the vinegar and the mustard. Add pepper and salt if desired.
Mix the radish with the string beans, the rocket and the dressing. Serve the salad with the steak and the baked potatoes.