For 4 persons

4 thin stems of rosemary
1 pack (400 g) of mini dumplings (shaped potato dumplings)
600 g green beans
4 beef fillet steaks (each approx. 200 g)
1 tablespoon olive oil
3 tablespoons butter
4 cups Espresso
2 tablespoons breadcrumbs
200 ml dry red wine
150 ml vegetable stock
1 onion
2 tablespoons Darbo All Natural wild lingonberry sauce
1–2 teaspoons starch
Kitchen twine


  • Wash the rosemary. Place the dumplings in boiling water and boil briskly for approx. 7 minutes.
  • Strain the dumplings. While the dumplings are boiling, wash and clean the beans, and boil for 8-10 minutes in salted water.
  • Wash the meat and dab it dry, then season with salt and pepper. Use kitchen twine to tie 1 stem of rosemary around each of the steaks.
  • Heat oil in a pan. Fry the meat in it for approx. 4 minutes, turning regularly.
  • Melt 2 tablespoons of butter in a pan. Add breadcrumbs and fry until golden brown. Add the dumplings, toss them in the crumbs and add salt to season.
  • Remove the meat from the pan and keep it warm. Pour red wine and stock onto the juice in the pan, and allow to simmer for approx. 5 minutes.
  • Strain the beans. Peel and finely dice the onion. Heat 1 tablespoon of butter in a pan. Sauté the diced onion in the butter for 2-3 minutes, then add the beans and season with salt and pepper.
  • Stir Darbo wild lingonberry sauce into the sauce. Stir in the starch and 2 tablespoons of cold water to a smooth consistency to bind the sauce, then bring to the boil again. Serve on plates.

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