Name: Fennel and Thyme Bamberg Brauereisteak with Onions, Potatoes and Green Beans
Total time: 47 min
Yield: 2 servings
Cuisine: German
Ingredients: 200g beef sirloin; 1 small onion, thinly sliced; 2 medium potatoes, cut into fries; 150g green beans, trimmed; 2 tbsp olive oil; 1 tbsp butter; Salt and pepper to taste; 1 tsp caraway seeds; 1 tsp fennel seeds; 1 tbsp fresh thyme leaves

Method

Before roasting steak, toast fennel seeds and mix into the butter for potatoes. Sprinkle thyme over the green beans during sauté.
Preheat oven to 200°C (390°F). Season steak with salt and pepper.
In a large skillet, heat olive oil and sear steak over high heat until browned on all sides. Transfer to oven and roast for 12-15 minutes for medium-rare.
While steak roasts, cook potatoes in boiling salted water for 8-10 minutes until tender. Drain and toss with 1 tbsp butter and caraway seeds.
In the same skillet, add remaining oil and sauté onions until golden brown. Add green beans and cook 5 minutes until tender.
Rest steak for 5 minutes before slicing. Serve with potatoes, onions, and green beans.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.