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Beef flank, with roasted fingerling potatoes, mushrooms fricassée with garlic and béarnaise sauce

Mains, Beef

A typical french dish


The béarnaise sauce doesn't support the high heat, you should always do it à la minute and serve it right away.


Recipe for 4 persons

For the beef flank

4 Unit(s)
Beef flank steak

For the fingerling potatoes

600 Gr
Fingerling potatoes

For the mushrooms fricassée

200 Gr
Button mushrooms
200 Gr
2 Unit(s)
4 Sprig(s)
2 Sprig(s)

For the béarnaise sauce

100 Ml
White wine vinegar
100 Ml
White wine
2 Unit(s)
2 Unit(s)
200 Gr
4 Sprig(s)
  • Vegetable oil
  • Salt and pepper

Preparation time: 60.00 min

  • For the preparations

    Cut the potatoes in slices. Cut the shallots finely, chop the parsley, the garlic and the tyme. Brush the mushrooms and minced it. Remove the leaves of the terragon and keep the stemps. In a pan, melt the butter really slowly and keep only the top part, wich is the clarified butter.

  • For the béarnaise sauce

    In a pan, sweat the shallots, add the vinegar and the terragon stemps, let it reduce. Add the white wine reduce again and strain it. In a bowl on a bain marie, put the reduction and the egg yolks, wisk it until it gets really foamy, and continue wisking by adding the clarified butter gently, finish with salt, pepper and the chop terragon.

  • For the mushrooms

    In a hot pan with oliv oil, sweat the garlic with the tyme, add the mushrooms and cook it for 3 to 4 minutes, finish with the parsley, and keep it warm.

  • For the fingerling potatoes
    Put the potatoes on a baking tray, with a nice drizzle of oliv oil, salt and pepper, and roast it in the oven for 30 minutes.
  • For the beef flank
    Put salt and pepper on both sides of the flanks.In a hot pan with vegetable oil, seared the flanks on both sides for a nice golden brown coloration, and reserve it on a baking tray with parchement paper.
  • For the platting

    Put the flanks in the oven for 3 to 4 minutes, take it out and leave it rest for 2 minutes, and slice it. In a flat plate, put the potatoes in the middle, the mushrooms on the side, top it with the flank and finish with the sauce.

The béarnaise sauce doesn't support the high heat, you should always do it à la minute and serve it right away.

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