Minute beef with tri-coloured peppers, spicy cream sauce and blue cheese pureed potatoes |

Preparation time: 30 min

• Preparation

  Cut the beef into 1 cm cubes. Chop the basil. Cut the bell peppers into fine julienne strips, discarding the seeds and the stems. Cut the jalapeno into brunoise (small cubes.)

• Pureed potatoes

  Place the whole potatoes, with a lemon cut in two and a few branches of thyme into a pot of cold salted water. Bring to a boil and then simmer until the potatoes or cooked (verify by testing the potato with the tip of a knife, if it enter and exits without resistance then it is ready).

  Drain the potatoes and, while still warm, peel them.

  Place them in a large mixing bowl and mash them using a masher. Add the butter and cheese, then mix and season to taste. Continue mixing until you have a smooth, homogenous, mixture.

• The meat

  1st step

  In a hot pan with oil, quickly sear the cubed beef, season with salt and pepper. Do not over crowd the pan, do this in multiple batches, if necessary. This will ensure a nice colour without overcooking the meat. This should be a quick process. Reserve the beef on the side.

  2nd step

  In the same pan, sautee the julienned peppers, the jalapeno and the garlic. After about a minute add the beef, mix all the elements well and then att the cream. Cook for 2 more minutes, season to taste, and serve immediately.

• Plating

  Place a generous portion of the pureed potatoes in a round plate. Using the back of a spoon, create a nest in the middle of the potatoes. Put a nice spoonful of the beef and pepper mixture in the nest and top with the chopped basil leaves.