Beef flank steak, cherry tomatoes and roasted pine nuts, fork mashed potatoes with truffle oil
Pan seared flank steak served with a raw sauce vierge prepared with cherry tomatoes, Italian parsley, shallots and pine nuts and served on fork mashed potatoes flavored with a few drops of truffle oil.
IngredientsRecipe for 4 persons
For the flank steak
For the fork mashed potatoes
For the cherry tomatoes and pinenut sauce
- Vegetable oil
- Salt and pepper
Preparation time: 30 min
Preheat your four at 400 °F
- General preparation
Chop the shallots, chop parsley and garlic. Cut the cherry tomatoes into quater. Cut the potatoes into pieces and place them immediately in a pot of cold water.
- Fork mashed potatoes preparation
Add some salt to the potatoes and bring to a boil. Reduce heat and cook until tender, about 30 minutes. Drain well. Return potatoes to the pot and mash them gently with a fork, add butter, creaml, truffle oil, salt and pepper.
- Sauce vierge preparation
Roast the pine nuts in the oven for 3-4 minutes on a baking sheet. Combine all sauce ingredients. Season with salt and pepper.
- Flank steaks preparation
Season the flank steaks with salt and pepper. In a hot pan, drizzle some vegetable oil and sear the steaks on both sides over high heat. Transfer on a baking sheet and finish cooking in the oven for 5-6 minutes.
- To serve
On your plate, place a portion of fork mashed potatoes with truffle oil in a ring mold compactly and remove the mold. Place your flank steak on top, then garnish with cherry tomato sauce vierge.
In order to prepare this recipe in quickie 30 minutes, use pre-cooked potatoes. You can finish cooking the steaks on a medium-low heat when you have only a few. When entertaining guests, finishing to cook your steaks in the oven allows you to serve all the guests at the same time.