Beef flank in two sauces, port and green pepper, green beans, blue cheese mashed potatoes
Perfectly cooked flank steak, served with 2 sauces: Reduced port as well as a creamy green pepper sauce. Accompanied by blue cheese mashed potatoes and a prosciutto wrapped bunch of green beans.
IngredientsRecipe for 4 persons
Green pepper sauce
- Salt and pepper
- Vegetable oil
Preparation time: 45.00 min
Preheat your at 400.00 °F
Finely chop the shallots, garlic, thyme and rosemary. Peel the potatoes and then cut them into big cubes and place them in cold water immediately.
- Beef flank and rosemary infused porto sauce
Season the beef with salt and pepper. In a hot skillet with vegetable oil, sear the beef on both sides for about 2 minutes each. Transfer the beef to an oven proof tray and then place them in the oven for 4-5 minutes to be cooked rare.
In the skillet you used for searing the beef, place a bit of butter and then sweat the shallots on low heat. Once colored, add the garlic. Deglaze with the port and then add the thyme. Let this reduce for about 2 minutes. Add the demi-glace and continue to cook down until you reach the desired consistency.
- Pepper sauce
In a hot sauce-pot with a bit of butter, sweat the shallots then add the pepper and garlic. Deglaze with the cognac and let the alcohol burn off. Add the demi-glace and cook for 4-6 minutes on medium, then add the cream and continue to cook until you reach the desired consistency.
- Blue cheese mashed potatoes
Bring the potatoes to a boil with a pinch of salt and let them cook on medium for about 20-25 minutes or until they are tender. Strain the potatoes. Make your mashed potatoes with the help of a masher. Slowly incorporate the blue cheese, then add the butter and cream. Season with salt and pepper and set aside.
- Green beans
Bring a pot of salted water to a boil. Blanch your green beans for a few minutes, until they are al dente, you want them to have a crunch still. Strain them and drop them into an ice bath. Make 4 nice bunches of beans and then roll them in a slice of prosciutto.
Sear the bunches in a skillet then transfer them to an oven proof tray and reheat in the oven for 3-4 minutes.
With the help of a ring mold, start by placing the mashed potatoes on your plates. Next, place the steak on top. Make a coma of each sauce on either side of the steak and finally place the bunch of beans on the side.
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