Beef skewers cooked with red wine and served on a bed of potatoes crushed with fourme d'Ambert cheese.
Peel the potatoes and then cut in to small cubes. Place in a saucepan of salted water. Bring to the boil and cook for 10 minutes. Drain the potatoes and then add the milk and the fourme d'Ambert cheese cut in to small pieces. Mix well, lightly crushing the potatoes.
Cut the steak in to cubes about 2cm in size. Place the cubes of beef on to wooden skewers.
Heat a frying pan to hot and add a little olive oil. Colour the beef skewers on all sides. Season with salt. Once the beef skewers are coloured on all sides, deglaze the pan with the red wine and sprinkle in some freshly ground pepper.
Serve the skewers on top of the mashed crushed potatoes and enjoy!
«Veal or lamb can be used to replace the beef in this recipe. If you cannot get hold of fourme d'Ambert, just use your favourite blue or strong cheese!»