Beef Steak with Herb Crust

For the herb crusted beef steak, remove the meat and butter from the refrigerator early so that the ingredients take room temperature.

Put the butter in a bowl. Wash the herbs, dry them, if necessary select them and chop them very finely. Add the herbs to the butter in the bowl with the egg yolk, breadcrumbs and pressed garlic. Mix everything together well and season with salt, pepper and lemon zest.

Clean the beans, blanch in salted water until al dente and then immediately rinse with ice cold water. Peel the onions and cut them into small cubes.

Cut the bacon into cubes of the same size, set aside 4 slices of bacon to roll up. Sauté onions and bacon in a pan with melted butter, add beans, season with savory, salt, pepper, toss through.

Wrap beans as a parcel with the bacon slices and return to the pan. Cover with lid to keep beans hot.

Preheat the oven to, top and bottom heat, put the rack on the highest shelf, a tray underneath so nothing can drip onto the floor.

Heat a pan, add the butter and brown the steaks on both sides with fat. Take the herb crust out of the fridge, cover the steaks with it and put the oven on grill/upper heat, let the steaks gratinate until golden brown.

Deglaze the pan with a little red wine to release the gravy. Pour in beef stock.

The bacon beans

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