Minute Steak with Bean Vegetables

5 from 7 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dinner
Cuisine European
Servings 3 people


  • 4 piece Pork minute steak
  • 500 g Potatoes
  • 400 ml Broth
  • Parsley
  • Summer Savory
  • 1 Onion
  • 1 Pear
  • 300 g Beans purple fresh
  • 100 g Bacon cubes
  • Salt
  • Pepper from the grinder
  • Flour
  • Olive oil


  • Peel the potatoes, wash them, cut them in half and cook in salted water for 15-20 minutes. Then drain and keep warm.
  • Clean the beans, cut off the ends, cut in half, wash, cook with a sprig of savory in salted water until firm to the bite for about 10 minutes. Also drain, rinse and drain. Unfortunately, the purple beans have lost their color, despite baking soda or vinegar, they turn green again when cooked. It's a shame, actually.
  • Wash and quarter the pear, remove the core and cut into thin slices. Peel and halve the onion and cut into thin slices. Finely chop the parsley.
  • Fry the bacon cubes in a pan over medium heat, then remove from the pan and set aside. Now heat some olive oil in the pan and briefly fry the pears and onions in it. Dust with 0.5 tablespoon of flour and deglaze with 200 ml of stock. Then season with salt and pepper. Add the beans and chopped parsley to the sauce and simmer briefly.
  • Sear the steaks in another pan with a little oil over high heat on both sides, remove from the pan, season with salt and pepper and let rest for a moment.
  • Then arrange the steaks with boiled potatoes and the beans on plates and serve.
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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.

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