Sirloin beef pavé, curry butter and coconut milk mashed potatoes

Preparation time: 45 min

• For the preparations

  Peel and cut the potatoes in cubes. Chop the parsley and cut the shallots finely. Cut the 60g of butter in small cubes and leave it outside on room temp.

• For the steack

  Put some salt and pepper on both sides of the steaks. In a hot pan with vegetable oil, sear the steaks two minutes on each sides, rest it on a baking tray with parchement paper. In a bowl, work the butter with the parsley, the curry and roll it in a plastic wrap to make a tube. Put it back in the fridge.

• For the mashed potatoes

  In a big pot, cover the potatoes with cold water, bring it to boil and cook it for 30 minutes. In a sauce pan, warm the coconut milk with the butter on a low heat. Strain the potatoes, crush it with the coconut milk, the butter, and put the shallots, salt and pepper. Keep it warm on a bain marie.

• For the platting

  Put the steaks back in the oven for 3 to 4 minutes, cut the butter in thick slices (half centimetre). Put two quenelles of mashed potatoes in the middle of the plate, the steack aside and the butter on the top.