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Beef flambeed in cognac with crushed baby potatoes and chives Recipe

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

  • Preparation
  • Cooking time
  • Rest time
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(10 votes) 4.5/5
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  • 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
  • ETAPE 1

    Preheat the oven to 220°C (GM 7).

  • ETAPE 2

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

  • ETAPE 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.

  • ETAPE 4

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

  • ETAPE 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.

  • ETAPE 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.

  • ETAPE 7

    Dress the plate with crema di balsamico.

Chef's tip

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

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