Clean the runner beans and cut them diagonally into lozenges about 5 cm long. Cut off the carrot greens to about 3 cm and peel the carrots. Blanch beans for 6 minutes, carrots for 2 minutes separately in boiling water, rinse with ice cold water, drain and additionally dry thoroughly with kitchen paper.
Melt 1 tablespoon butter in a skillet with high sides, toss the beans in it, heat and season with pepper and salt. In another saucepan or pan, spread the powdered sugar, melt, add 1 tsp butter, stir and toss the carrots in it.
Add a little pepper and salt. Heat 250 ml oil in a suitable pot.
Peel the onions, cut them into fine rings and fry them in the oil.
This will take about 4-5 minutes. Drain through a hair sieve, collecting the oil. Keep the onion rings warm in the pan with the beans. Reheat 2 tablespoons of the oil in a skillet, season the steaks with pepper and salt, and sear for just under 2 minutes on each side. Place the garlic cloves and rosemary sprigs between the steaks as you do this.
Place everything on a plate and put it in the oven preheated to 80° for 15-20 minutes. Pour off the remaining fat from the pan and deglaze the pan with the broth and brandy. Add the cream, mix and season with tomato paste, mustard, balsamic vinegar, pepper and salt.
Remove the steaks from the oven and stir the liquid into the sauce. Pour a sauce level on the plates, place the meat on top and arrange the vegetables around it. Serve with boiled potatoes or spaetzle.