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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 min

Preheat your at 400 °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.