Cut off the ends of the runner beans, then boil them in salted water for about 3 minutes and quench them in ice water. Drain the water and pull the runner beans apart lengthwise.
Peel the garlic and shallots and cut both into small cubes, the tomatoes and shiitake into fine strips.
Heat some of the oil in which the sun-dried tomatoes are placed in a pan, sauté the shallots and garlic until translucent, add the remaining ingredients and season with balsamic vinegar, salt and pepper.
Season the beef with salt and brown it in a pan on each side. Let it cook in the oven at 80 °C for about 10 minutes. Then cut into thin slices and place on a plate and season with pepper.
Season the cream cheese with a little salt, pepper and lemon juice.
Spread the cream cheese on a plate, arrange the meat on it and drape the green beans on the meat. Garnish with fresh basil.
Preparation Tip:
If you prepare the dish in autumn, the shiitake mushrooms can also be replaced by fresh porcini or chanterelles.
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