Rump steak with bacon-wrapped beans and rosemary potatoes

Ingredients for 4 servings:

• 4 rump steaks, approx. 250 g each
• 1 kg triplets
• 500 g green beans
• 200 g breakfast bacon, sliced
• 2 garlic cloves
• 3 rosemary sprigs
• salt and pepper
• 70 g butter
• 2 shallots
• Olive oil for frying

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

First, wash the new potatoes thoroughly and boil them in salted water for about 25 minutes. While the potatoes are cooking, prepare the bacon-wrapped beans. Use either whole canned green beans or fresh beans. If using fresh beans, wash them thoroughly and remove any strings. Cook the beans in salted water with savory for about 15 minutes. If using canned beans, simply rinse them thoroughly—no cooking necessary. Wrap the beans in two strips of bacon. The best way to do this is to lay the bacon strips next to each other, overlapping them, and roll the beans in them. Set aside. Now prepare the rosemary and garlic marinade for the steaks and potatoes. Melt the butter in a saucepan. Peel and finely chop the shallots and garlic. Wash the rosemary, shake it dry, and also chop it finely. Add everything to the melted butter. Important: Keep the heat low. The ingredients should not fry, just sweat lightly. Fry the potatoes in a pan until golden brown. I recommend using olive oil. While the potatoes are roasting (takes about 10 minutes), prepare the steaks. To do this, take the meat out of the refrigerator about 30-45 minutes before roasting and bring it to room temperature. Wash it and pat it dry with a kitchen towel. Sear the steaks for about 1-3 minutes per side, depending on the desired doneness. Then reduce the heat and baste the steaks with a tablespoon of the garlic and rosemary marinade every now and then. Then place the steaks on the middle rack of a preheated oven at 80°C fan/convection oven to rest for about 15 minutes. Tip: You can decide at this point whether to wrap the steaks in aluminum foil or not. I personally prefer to wrap steaks and fillets in aluminum foil, as I find that the steaks cook evenly. Only after the steaks come out of the oven do they season them with sea salt or fleur de sel and pepper. While the steaks are in the oven, fry the beans in another hot pan for about 15 minutes over medium heat, until the bacon is nicely browned and crispy. Be careful not to burn anything. Add the remaining rosemary and garlic mixture to the pan with the new potatoes and reduce the heat to prevent the shallots and garlic from burning. After 15 minutes, serve the finished steaks with the beans and potatoes.