Marinated Steak and Forest Sauté

Ingredients

• 400 g Green beans (Trimmed)
• 600 g New potatoes (Leave skin on, washed)
• 2 c. à soupe Olive oil
• 1 c. à soupe Table oil (sunflower)
• 50 g Butter (Divided into two parts, 30 g for the vegetables, 20 g for the steak)
• 3 gousses Garlic (Minced)
• 1 moyen Onion (Sliced)
• 300 g Mushrooms (white button + cremini) (Mixed, sliced)
• 1 c. à café Salt (Sea salt or coarse salt)
• ½ c. à café Black pepper (Freshly ground)
• 1 c. à soupe Barbecue spice blend (See the spice list in the video)
• 800 g Beef steak (fillet or rump steak) (Divided into 4 portions of 200 g)
• 2 c. à soupe Balsamic vinegar
• 2 c. à soupe Fresh chives (Chopped, for garnish)

Instructions

1. Wash and prepare the vegetables

   Rinse the green beans, trim and cut off the ends. Wash the new potatoes, leave them whole with the skin.

   Time: PT10M

2. Cooking the green beans and potatoes

   Place the green beans and potatoes in a large pot of cold water, add a bouillon cube (optional), salt and pepper. Bring to a boil and cook 10 minutes until they are tender but still firm.

   Time: PT10M

   Temperature: 100°C

3. Drain the vegetables

   Pour the contents into a colander, let drain and set aside.

   Time: PT2M

4. Prepare the aromatics

   Slice the onion, mince the garlic and slice the mushrooms (mix of white button and cremini).

   Time: PT10M

5. Sauté the aromatics

   In the sauté pan, heat 1 c. à soupe olive oil, 1 c. à soupe table oil and 30 g butter over medium‑high heat. Add the onion and garlic, sweat for 5 minutes without browning.

   Time: PT5M

   Temperature: 180°C

6. Sauté the mushrooms

   Add the sliced mushrooms, increase heat slightly and sauté for 10 minutes until they release their water and brown.

   Time: PT10M

   Temperature: 180°C

7. Simmer the vegetables

   Add the drained green beans and potatoes, season with salt, pepper and 1 c. à soupe barbecue spices. Stir and cook over medium heat for 15 minutes, stirring occasionally.

   Time: PT15M

   Temperature: 150°C

8. Slow cooking under cover

   Cover the sauté pan and let simmer on low heat for an additional 15 minutes so the flavors meld.

   Time: PT15M

   Temperature: 120°C

9. Prepare the steak marinade

   In a bowl, whisk together 2 c. à soupe olive oil, 2 c. à soupe balsamic vinegar, ½ c. à café salt, ½ c. à café pepper, 1 c. à soupe barbecue spices and the minced garlic.

   Time: PT5M

10. Marinate the steak

    Place the steaks in a dish or zip‑lock bag, pour the marinade, massage to fully coat each piece. Cover and refrigerate for at least 2 hours (ideally overnight).

    Time: PT2H

11. Preheat the steak pan

    Remove the steaks from the fridge, let rest 10 minutes at room temperature. Heat the pan over high heat for 2 minutes.

    Time: PT2M

    Temperature: 200°C

12. Cook the steak

    Place the steaks in the hot pan, cook 5‑6 minutes on one side without moving, then flip and cook 5‑6 minutes on the other side (medium‑rare).

    Time: PT12M

    Temperature: 200°C

13. Finish with butter

    Add the remaining 20 g butter to the pan, baste the steaks with the melted butter for 2 minutes for extra shine and flavor.

    Time: PT2M

    Temperature: 200°C

14. Rest the steak

    Remove the steaks, place on a board and loosely cover with foil. Let rest 5 minutes before slicing.

    Time: PT5M

15. Plate the dish

    Arrange the vegetable sauté in the center of a plate, place the sliced steak on top, sprinkle with chopped chives and drizzle with the remaining cooking juices.

    Time: PT5M

Nutrition Facts

Calories

887

Protein

45 g

Carbohydrates

42 g

Fat

18 g

Fiber

4,5 g

Ingredient Substitutions

• Instead of Green beans: Broccoli, Peas
• Instead of New potatoes: Regular potatoes, Parsnip roots
• Instead of Olive oil: Sunflower oil, Canola oil
• Instead of Table oil (sunflower): Peanut oil, Grape seed oil
• Instead of Butter: Margarine, Olive oil
• Instead of Garlic: Garlic powder
• Instead of Onion: Shallot, Shallot
• Instead of Mushrooms (white button + cremini): Button mushrooms, Oyster mushrooms
• Instead of Salt: Himalayan pink salt
• Instead of Black pepper: White pepper
• Instead of Barbecue spice blend: Smoked paprika + cumin, Grill rubs
• Instead of Beef steak (fillet or rump steak): Ribeye, Flank steak
• Instead of Balsamic vinegar: Red wine vinegar, Honey + apple cider vinegar
• Instead of Fresh chives: Flat-leaf parsley, Tarragon

Equipment Needed

• Large pot
• Large sauté pan or frying pan
• Steak pan (heavy‑bottomed skillet or grill pan)
• Mixing bowl
• Chef's knife
• Cutting board
• Measuring spoons
• Wooden spatula
• Kitchen tongs
• Colander
• Serving plate

Critical Steps — Do Not Skip

• Marinate the steak for at least 2 hours for optimal flavor.
• Cook the steak over high heat without moving it to achieve a nice crust.
• Cover the vegetable sauté to finish cooking gently.
• Let the steak rest before slicing.

Chef Tips from the Video

• Use a cast‑iron pan to retain heat better and give the steak a nice crust.
• Sprinkle a little fleur de sel just before serving to enhance the flavors.
• If you like heat, add a pinch of Espelette pepper to the marinade.

Troubleshooting

Storage

Refrigerator: Store leftovers of the sauté and sliced steak in airtight containers for 3 to 4 days.

Freezer: The raw marinated steak can be frozen for up to 2 months; the cooked dish freezes less well because of the potatoes.

Room temperature: Do not leave the dish at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the marinade the night before and let the steak marinate all night for deeper flavor.
• Cook the green beans and potatoes ahead of time, then reheat quickly before serving.
• Chives can be chopped and stored in the refrigerator in a small water container.