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Pan seared beef flank, sichuan pepper and tarragon butter, white bean and olive oil purée

Mains, Beef

Pan seared beef flank finished in the oven, served with a tarragon and Sichuan pepper butter, garnished with a white bean and sundried tomatoes purée.


Recipe for 4 persons

For the beef flank

4 Unit(s)
Beef flank steak
0.50 Unit(s)
5 Ml
Sichuan pepper
60 Gr

For the white beans purée

1 Unit(s)
White beans (540ml)
2 Unit(s)
4 Sprig(s)
500 Ml
Chicken stock


10 Unit(s)
Sundried tomatoes
1 Unit(s)
White onion
4 Sprig(s)
  • Salt and pepper
  • Olive oil
  • Vegetable oil
Pan seared beef flank, Sichuan pepper and tarragon butter, white bean and olive oil purée

Preparation time: 30.00 min

  • For the preparations

    Chop the tarragon and grind the Sichuan pepper. Dice the onion finely, chop the garlic and the thyme. Finely chop the sundried tomatoes and strain the white beans.

  • For the beef flank

    Season the beef flank on both sides. In a hot pan with vegetable oil, sear the flank on both sides and reserve it on a baking sheet with parchment paper. In a bowl, combine the butter with a spatula by adding the tarragon and the Sichuan pepper, roll it in plastic wrap and reserve in the fridge.

  • For the white bean purée

    In a hot pan with olive oil, sweat the garlic, the onion and the thyme. Add the white beans and cover it lightly with chicken stock. Cook for 10 minutes on a medium heat, then purée it in a blender making sure there's not too much stock, we don't want the purée to be liquid. Season it, add some olive oil and the sundried tomatoes.

  • For the platting

    Put the flank back in the oven for 6 minutes, and remove once you achieve the desired doneness, then let it rest and slice it. Slice the butter 1 cm thick. On a flat plate, put two tablespoon of purée and pull it to make a nice decoration, put the flank strips on the side and top it with the butter.

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