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Pan seared beef flank, sichuan pepper and terragon butter, white beans and oliv oil purée

Mains, Beef

Pan seared beef flank finsh in the oven, serve with a terragon and Sichuan pepper, garnish with a white beans and sundried tomatoes purée.
Note You may add a little margarine in the kidney bean purée for texture.


Recipe for 4 persons

For the beef flank

4 Unit(s)
Beef flank steak
0.50 Unit(s)
5 Ml
Sichuan pepper
75 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)
  • Olive oil
  • Vegetable oil
  • Salt and pepper

Preparation time: 30.00 min

  • For the preparations
    Chop 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 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 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 purée
    In 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 platting
    Put 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.

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