Chargrilled Steak with Sweet Potato, Green Bean Ragoût and Red Wine Sauce

Pan-seared rump steak served with tender sweet potatoes, a creamy green bean ragoût, and a rich red wine reduction sauce.

Beef Main Course High Protein Gourmet Steak

Estimated Nutrition

Calories

1450.5

kcal / serving

1450.5 kcal total

Carbs

32.8g

per serving

32.8 g total

Fat

115.4g

per serving

115.4 g total

Protein

58.2g

per serving

58.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

For the sweet potato

100

Double Cream

100

Red Leicester Cheese

Grated

Liquids

100

tbsp

tbsp

100

Meat

NutsSeeds

sprig

Thyme

Fresh

OilsFats

tbsp

Olive Oil

For the sauce

tbsp

Olive Oil

For the steak

Vegetables

0.5

piece

Sweet Potato

Peeled and thinly sliced

piece

Shallot

Chopped

100

Chestnut Mushrooms

Sliced

100

Green Beans

Blanched

Method

Melt butter in a hot pan and cook sweet potato, chicken stock, and thyme until tender.

Simmer oil, shallot, mushrooms, and wines in a pan until the liquid reduces by half.

Combine beef stock, cream, green beans, and cheese with half of the wine sauce to make the ragoût.

Rub the steak with olive oil and fry in a hot pan for 1 to 2 minutes per side.

Layer sweet potatoes and ragoût on a plate, top with sliced steak, and drizzle with reserved sauce.