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Beef flambeed in cognac with crushed baby potatoes and chives Recipe

Ingredients for people

  • Fillet steak(s) (150g) : 6 whole
  • Groundnut oil : 50 ml
  • Coarse salt : 5 g
  • Coarse ground white pepper : 5 g
  • Cognac : 100 ml
  • Charlotte potato(s) : 500 g
  • Chive(s) : 1 bunch
  • Lightly salted butter : 50 g
  • Balsamic vinegar reduction : 10 ml
Method
  • 1

    Preheat the oven to 220°C (GM 7).

  • 2

    Rinse the potatooes and cut in half, leaving the skins on. Cook in a pan of boiling salted water until tender.

  • 3

    Season the steaks with salt and pepper. Heat a frying pan to hot, add the groundnut oil and sear the steaks on both sides.

  • 4

    Flambe the steaks with the cognac and transfer to the oven to continue cooking for approximately 4-6 minutes.

  • 5

    Drain the potatoes. Season with a little olive oil. Chop the chives and add to the pan. Lightly crush the potatoes with a fork.

  • 6

    Divide the potatoes between the plates using a stainless steel ring mould. Cut the steaks in to thick slices and place on top of the potatoes.

  • 7

    Dress the plate with crema di balsamico.

Chef's tip

«Other cuts of beef can be used in this recipe.»

Beef rump steaks flambed in cognac and served with lightly crushed baby potatoes & chives.

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  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h

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