BEEF SIRLION WITH FRIED HARICOT VERTS WITH BACON AND PESTO CREAM

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  1. Start with the pesto cream: Mix 2dl of creme fraiche, 0,5 dl of mayonnaise, 2 tbs green pesto, 1 crushed garlic clove, salt, pepper and some olive oil. Store in the fridge.
  2. Preheat the oven to 100 C or you can use a gas grill as I did. Salt and pepper the steak, grill the steak to a nice colour, (if you use the oven instead, fry the steak first with butter/olive oil in a high heat pan, then place into the oven) then turn off the heat on one side of the grill, and put your steak there. Keep the other half on. That way we use the grill just like a oven. My steak was around 1,2 kg and it took about 1h – 1 1/2 h to get to 55 -60 degrees wich is the temperature for a medium rare steak. I recommend using a termometer, otherwise it can be really hard to get it perfect. When the steak has reached the 55ish degrees, take it off the grill, wrap it with aluminum foil and let it stand for about 10 minutes before you cut/slice the meat.
  3. Wash the potatoes and place them on a baking tray, add salt, pepper and olive oil. Put some pieces of butter on top and put into the oven in 200 C for about 30 min, remember to turn around the potatoes after half the time. I used Ratte potatoes, they have a very nice nutty flavour and have a funny shape. They are usually small so you don’t need to cut them. But you could use regular potatoes as well.
  4. Cut the bacon into small pieces and fry it in a hot pan, when the bacon is almost done, add the haricot verts and fry together for a few minutes. Salt and pepper if needed.
  5. Serve everything together and enjoy. :)

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