- Beef - 260 g
- Green beans - 200 g
- Jasmine rice - 50 g
- Ground saffron - 2 pinches
- Salt, pepper - to taste
- Olive oil - 1 tbsp
Spread the chilled beef medallions with olive oil, salt and sprinkle with black pepper. Let the meat marinate for about 15 minutes. Immediately put the rice to boil in salted water (about 170 ml), add two pinches of ground saffron. After 20-25 minutes, the rice will be ready.
Put the green beans in boiling salted water for 5 minutes, then put them in ice water, and then drain the water.
Place the beef medallions in a hot skillet. Fry on medium heat for about 5-6 minutes on one side, then fry for another 5 minutes on the other side. Then turn off the heat and cover the pan with a lid, wait another 8-10 minutes. If you are looking for medium-rare medallions, shorten the cooking time.
Cut the medallions into slices.
Serve saffron rice along with green beans and sliced beef medallions. If you wish, you can use sauce, fresh herbs to serve the dish.