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Beef flank in two sauces, port and green pepper, green beans, blue cheese mashed potatoes

Mains, Beef

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.

Ingredients

Recipe for 4 persons

Beef flank

4 Unit(s)
Beef flank steak
600 Gr
Yukon gold potatoes
50 Gr
Butter
50 Gr
Blue cheese
25 Ml
Cream 35%
200 Gr
Green beans
4 Slice(s)
Prosciutto

Porto sauce

200 Ml
Veal stock
100 Ml
Port wine
1 Unit(s)
French shallot
2 Clove(s)
Garlic
1 Sprig(s)
Thyme
50 Gr
Butter

Green pepper sauce

2 Unit(s)
French shallot
2 Clove(s)
Garlic
400 Ml
Veal stock
50 Ml
Cognac
15 Gr
Green pepper seeds
60 Ml
Cream 35%
50 Gr
Butter
  • Salt and pepper
  • Butter
  • Vegetable oil

Preparation time: 45.00 min

Preheat your at 400.00 °F

  • Preparation

    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.

  • Plating

    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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