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Sirloin beef pavé, curry butter and coconut milk mashed potatoes

A typical french dish, wich passed through India

L'idée déco

Don't have any hesitation to change the spices or the garnish in the butter.

Ingredients

Recipe for 4 persons

For the sirloin beef pavé

4 Steak
Boston cut beef
4 Sprig(s)
Parsley
5 Ml
Curry powder
60 Gr
Butter

For the mashed potatoes

600 Gr
Yukon gold potatoes
100 Ml
Coconut milk
30 Gr
Butter
2 Unit(s)
Shallot
  • Vegetable oil
  • Salt and pepper
Sirloin beef pavé, curry butter and coconut milk mashed potatoes

Preparation time: 45.00 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.

Don't have any hesitation to change the spices or the garnish in the butter.

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