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Beef tenderloin salad with haricots verts

Beef tenderloin salad with haricots verts

Main dish
30 min. preparation 25 min. in the oven

These delicious haricots verts make every meal special! Easy to make and a feast for the eye. This recipe serves the haricots with skewers of succulent beef tenderloin.

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Preparation method

Ingredients

Beef tenderloin salad with haricots verts

6 pommes duchesse (potato rosettes)
150 g haricots verts
4 slices of bacon
1 red sweet pepper
1 yellow sweet pepper
250 g beef tenderloin in strips

Kitchen tools

Baking paper
2 Metal or wooden skewers

EAT ME products in this recipe

EAT ME Haricots verts

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Preparation method

Preheat the oven to 225 °C.
Place the pommes duchesses on a baking tray lined with baking paper. Bake in the oven for approx. 25 minutes until golden brown and cooked.
Top and tail the haricots verts and cook them in about 5 minutes. Drain and rinse under cold running water to stop the cooking process.
Divide the haricots verts into equal portions. Wrap a slice of bacon around each portion. Bake them in the middle of the oven for about 10 minutes until the bacon is crispy and the haricots are tender.
Meanwhile, halve the sweet peppers, remove the seeds and slice the flesh into 3 cm chunks.
Slide the vegetables and the meat onto the skewers. Prepare 2 skewers in this way. Heat a grill pan or large frying pan. Grill the skewers in about 4 minutes so the meat is still pink and tender on the inside.
Serve the skewers with the haricots verts and pommes duchesse.

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