Entrecôte Strindberg

Preheat the oven to 200°C for the Entrecôte Strindberg. Boil the cleaned runner beans in heavily salted water until firm to the bite. Drain and rinse in cold water. Finely chop the shallots or onions, rinse them briefly in a sieve with hot water and squeeze them out well. Season with salt and pepper, brush one side with mustard and spread the shallots on this side. Press the shallots well with a large knife blade, then dust with white bread crumbs.

Heat some oil in a coated pan and place the meat in the pan, shallot side down, and brown briefly. Place in the preheated oven and fry until golden brown. Remove, turn and finish frying. Roasting time (5-8 minutes) depends on the desired degree of doneness. Remove the slices from the pan and keep warm. Pour off the fat from the pan and add a dash of beef broth or water to the frying residue.

Then bring to a boil, add whipping cream and boil again. Bind the juice with cold butter, but do not let it boil anymore. Season to taste with salt, pepper and possibly some more mustard. Stir the chives into the sauce. Meanwhile, toss the string beans in a little hot butter (add a little hot soup or water if needed) and season to taste. Arrange the Entrecôte Strindberg on warmed plates, pour the sauce over it and add the green beans.

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