Beef Fillet, Tender Potatoes, and Green Beans with Almonds
Ingredients:
- CastelineS Classic Olive Oil
- CastelineS Noir d’Olive AOC Provence Olive Oil
- 6 portions of beef fillet
- 1 kg Ratte potatoes
- 300 g green beans
- 50 g toasted flaked almonds
- Salt
- Pepper
- Thyme
- Fleur de sel from Camargue
- Chopped coriander
- 1 clove chopped garlic
Wash the potatoes and cut them in half.
Place them on a baking sheet, add thyme, and drizzle with olive oil. Bake for 20 to 25 minutes at 180°C. Once out of the oven, season with fleur de sel.
Trim the ends of the green beans and cook them in salted water with a drizzle of olive oil. Drain the cooked beans while they are still tender.
In a pan, heat a drizzle of olive oil, brown the garlic, then add the beans. Add the almonds. Season with salt and remove from heat.
Cook the meat to your liking with olive oil.
Serve with the potatoes and beans.