Beef flank, with roasted fingerling potatoes, mushrooms fricassée with garlic and béarnaise sauce |

Preparation time: 60 min

• For the preparations

  Cut the potatoes in slices. Cut the shallots finely, chop the parsley, the garlic and the tyme. Brush the mushrooms and minced it. Remove the leaves of the terragon and keep the stemps. In a pan, melt the butter really slowly and keep only the top part, wich is the clarified butter.

• For the béarnaise sauce

  In a pan, sweat the shallots, add the vinegar and the terragon stemps, let it reduce. Add the white wine reduce again and strain it. In a bowl on a bain marie, put the reduction and the egg yolks, wisk it until it gets really foamy, and continue wisking by adding the clarified butter gently, finish with salt, pepper and the chop terragon.

• For the mushrooms

  In a hot pan with oliv oil, sweat the garlic with the tyme, add the mushrooms and cook it for 3 to 4 minutes, finish with the parsley, and keep it warm.

• For the fingerling potatoes

  Put the potatoes on a baking tray, with a nice drizzle of oliv oil, salt and pepper, and roast it in the oven for 30 minutes.

• For the beef flank

  Put salt and pepper on both sides of the flanks.In a hot pan with vegetable oil, seared the flanks on both sides for a nice golden brown coloration, and reserve it on a baking tray with parchement paper.

• For the platting

  Put the flanks in the oven for 3 to 4 minutes, take it out and leave it rest for 2 minutes, and slice it. In a flat plate, put the potatoes in the middle, the mushrooms on the side, top it with the flank and finish with the sauce.