Bart's Recipes
Remove the grass-fed beef steak from the refrigerator and pat the meat dry. Season the steak on both sides with pepper and Celtic sea salt. Make sure the topped and tailed green beans, the finely minced garlic and the fresh thyme are ready at hand for the rest of the preparation.
Cook or steam the green beans in a pan for approximately six to eight minutes until tender-crisp. Drain the beans and keep them warm. Meanwhile, heat the tablespoon of ghee in a frying pan on high heat. Place the seasoned steak in the pan and cook the meat for two to three minutes per side until medium.
Remove the steak from the pan and let the meat rest for five minutes on a plate. Lower the heat under the frying pan slightly. Add the finely minced garlic and fresh thyme to the remaining ghee in the pan and cook briefly so the flavors release well without the garlic burning.
Place the rested steak together with the warm green beans on a plate. Pour the hot garlic ghee directly from the pan over the meat and vegetables and serve immediately.
