Pan seared beef flank, sichuan pepper and terragon butter, white beans and oliv oil purée
Pan seared beef flank finsh in the oven, serve with a terragon and Sichuan pepper, garnish with a white beans and sundried tomatoes purée.
IngredientsRecipe for 4 persons
For the beef flank
Beef flank steak
For the white beans purée
White beans (540ml)
- Olive oil
- Vegetable oil
- Salt and pepper
Preparation time: 30 min
- For the preparationsChop the terragon and grade the Sichuan pepper.Dice the onion finely, chop the garlic and the tyme.Dice finely the sundried tomatoes and strain the white beans.
- For the beef flankSeason 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 tray with parchement paper.In a bowl, work the margarine with a spatula by adding the terragon and the Sichuan pepper, roll it in a saran wrap and reserve in the fridge.
- For the white beans puréeIn a hot pan with olive oil, sweat the garlic, the onion and the tyme. Add the white beans and cover it lightly with the chicken stock.Cook it for 10 minutes on a medium heat, then purée it in the cutter making sure there's not too much stock, we don't want the purée to be liquid.Season it, add some oliv oil and the sundried tomatoes.
- For the plattingPut the flank back in the oven for 6 minutes, and slice it. Slice the butter 1 cm size.On a flat plate, put two tablespoon of purée and pull it, put the flank stripes on the side and top it with the butter.
You may add a little margarine in the kidney bean purée for texture.