Tasty and nutritious meal – beef steak with beans. Well-suited for lunch with beer or wine. Beef steak with rosemary and bean puree.
Ingredients:
Fillet of beef 1.54 lbs ( 700 g)
Olive oil 2 tablespoons
Garlic 2 cloves
White beans, canned 2 cans
Chicken broth ⅓ Cup
Tomato paste 1 tablespoon
The fresh rosemary 1.5 teaspoons
Dry white wine ¼ Cup
Olives without seeds 6 pieces
Salt to taste
Ground black pepper to taste
Beef is a tasty and valuable product. Meat protein contains all the essential amino acids necessary for our health. And there is no need to talk about the taste of beef: just try steak, meat in a pot, or beef stroganoff once.
Combination with other products. Beef steak with rosemary and bean puree
Beef goes well with a variety of products. Their choice largely depends on the method of cooking the meat. For example, stewed beef and beef stroganoff go well with mashed potatoes, noodles (pasta) or rice (brown, basmati). Adding green leafy salad can increase the fiber content of the dish.
Fried, baked, or steamed vegetables are an appropriate addition to such beef. According to chefs, the following go well with meat:
fried potatoes, asparagus, carrots
stewed green beans, white cabbage
grilled bell peppers, zucchini, mushrooms, such as champignons
steamed broccoli
mashed potatoes, cauliflower, sweet potatoes
romaine lettuce, arugula, tomatoes, spinach as part of a salad.
Don’t forget about legumes (beans and chickpeas), quinoa, pearl barley, cheddar, walnuts, pine nuts, almonds and cashews.
For beef stew, choose moderately soft sourdough bread, challah, cornbread, rye bread, focaccia, or ciabatta so that the sauce is well absorbed.
Serve steak with garlic bread, baguette, or sandwich bread.
Foods with intense flavors are good with beef. A basic mixture of salt, freshly ground black pepper, garlic, onion, cayenne pepper, and brown sugar is a great flavoring for meat. Soy sauce, vinegar or lime juice also add a pleasant salty and sour tang to beef.
Instruction:
Cooking time 20 minutes
Four raw beef steaks sprinkled with salt (3/4 teaspoon) and pepper (1/4 teaspoon).
In a large heavy skillet, heat 1 tablespoon oil and fry the steaks 5 to 9 minutes on medium heat, turning once.
While preparing meat, crush garlic in a food processor. Add 1/3 teaspoon of salt, beans, 1 tablespoon oil, broth and bring to a homogeneous mass.
Put the steaks on plates and let them rest.
Meanwhile, in the pan where the meat was browned, put tomato paste, 1 teaspoon finely chopped rosemary and sauté everything over medium heat for 30 seconds.
Add to the pan with the wine and, actively stirring, bring to a boil. After 30 seconds, put back the same mashed beans and half of the sliced olives. All mix thoroughly and cook on medium heat for 3 minutes.
Remove the puree from the heat, season with salt and pepper to taste and serve with steaks, sprinkle the remaining rosemary and olives.
Benefits for digestion. White beans, in comparison with other types, contain the most fiber. Vegetable fibers have a beneficial effect on the digestive system, helping to clean the intestines and improve motor skills. One glass of beans satisfies the body’s daily need for fiber.
Benefits for the immune system. The sulfur contained in white beans increases the immune system. Accelerates the elimination of toxins and antioxidant properties, and also improves well-being, and increases the body’s resistance to infections. Bon Appetit!
