Beef flank, red wine and shallots sauce, green beans in a garlic cream
Brasserie parisienne feeling for a nice dish of the day.
IngredientsRecipe for 4 persons
For the beef flank
For the green beans
- Vegetable oil
- Salt and pepper
Preparation time: 30 min
- For the preparations
Chop the parsley, minced the shallots finely and hull the green beans.
- For the beef flank
In a hot pan with vegetable oil cook the shallots for 5 minutes, deglaze with the red wine and cook it the wine get totally evaporate, salt and pepper. Put salt and pepper on both sides of the flank. In a hot pan with vegetable oil, pan sired the flank on both sides until you get a nice coloration and reserve it on on a baking tray with parchement paper.
- For the green beans
Poached the garlic on a slow heat for 20 minutes and get it smooth with the hand blender. In a big pot of salty and boiling water, blanched the beans for 4 to 6 minutes and shock it in icing water. In a pan, melt a little bit of butter to sauté the beans, finish it with the garlic cream, salt and pepper.
- For the platting
Put the flank in the oven for 4 minutes, put a nice bunch of beans in the middle of the plate,slice the flank and put it on the side, garnish the flank with the shallots and the beans with the parsley.
You could also use some veal flank, it's a little harder to find but it'pretty tasty.
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30 min of cooking class + 30 min of tasting = 1h of fun
- Beef flank, red wine and shallots sauce, green beans in a garlic cream