in ,

Marinated Beef Fillet Steak with Green Beans

5 from 2 votes
Total Time 3 hours 50 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 6 kcal


For the marinade:

  • 500 ml Beef broth
  • 250 ml Dry red wine
  • 1 Onion, finely diced
  • 2 tbsp Tomato paste
  • Olive oil
  • Sea salt, black pepper

For the beans:

  • 800 g Green beans, TK
  • 3 Garlic cloves
  • Olive oil
  • Herbs of Provence or to taste
  • Sea salt, black pepper


  • Mix the ingredients for the marinade (except for salt, pepper and olive oil) in a casserole dish or shallow bowl until the tomato paste has dissolved. Put the steaks in it, they should be completely covered with the liquid. Chill for 3 hours. If you don't have a mold at hand, you can also use freezer bags with zip closures and marinate the steaks in them. The advantage of this is that you can simply knead it with your hands every now and then. This way the marinade is better absorbed.
  • Prepare the grill. I use a Weber gas grill, which is quick and easy to control. The temperature should be 250 ° to 290 ° C. It is best to check with a grill thermometer.
  • Remove the steaks from the marinade and pat dry. Throw away the marinade. Brush the steaks thinly with oil and season evenly with sea salt and pepper. Let stand for 20 minutes so that the meat reaches room temperature.
  • Place the steaks on the grill and grill with the lid closed for approx. 8 - 12 minutes until the desired degree of cooking, turning twice. The thicker the steaks, the longer they take. When the cooking level has been reached (it is best to test it with a grill thermometer), remove it from the grill, wrap it in aluminum foil and let it rest for another 5 - 8 minutes.
  • For the beans, bring the water to the boil in a large saucepan, lightly salt and cook the beans in it. In the meantime, clean the Knofi and cut into large pieces. Heat the olive oil in a pan and fry the Knofi in it. When the beans are done, strain, drain and add to the Knofi. Season with salt, pepper and herbs from Provence or other. The easiest seasoning method is herb butter, simply replace the olive oil with the herb butter.
  • A pepper cream sauce and croquettes tastes good with it.


Serving: 100gCalories: 6kcalCarbohydrates: 0.7gProtein: 0.5gFat: 0.1g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Mustard Pickles with Honey

Lasagne 2 Versions