Duo of beef hanger steak and jumbo shrimps, lemony herbed butter, sundried tomatoes pesto and roasted garlic mashed potatoes

Preparation time: 45 min

Preheat your four at 400 °F

• General preparation

  Peel and cut potatoes into cubes. Place the cubed potatoes in a saucepan and cover with cold water. Chop the chives and thyme leaves. Cut the top of the garlic head, wrap in aluminum and cook in the oven 30 minutes until it gets golden.

• Lemony herbed butter preparation

  Work the butter so that it gets a creamy texture, then add the lemon zest and a dash of lemon juice, chives and thyme. Transfer the butter in a pastry bag fitted with a star tip. Alternatively, you can roll it in plastic wrap, forming a cylinder, then refrigerate at least a few hours.

• Sundried tomatoes mashed potatoes preparation

  Using a food processor, mix the sundried tomatoes with olive oil until you obtain a paste. Bring your potatoes to a boil and cook over medium heat for 20 minutes until just tender. Drain and mash the potatoes using a potato masher. Add a knob of butter and the sundried tomato pesto and roasted garlic. Adjust seasoning and keep warm.

• Beef and shrimps preparation

  Season the hanger steaks and shrimps with salt and pepper. In a hot pan, sear the beef 2 minutes on each side and finish cooking in the oven 6 to 8 minutes. In same skillet, sautée the shrimps a few minutes until they all turn pink.

• To serve

  Serve a nice scoop of mashed potatoes, place the beef on top and three sautéed shrimp on top. Then drop a small rosette of herb butter on the beef and shrimp.