ingredients:
For 4 people:
For duchess apples:
500 g potatoes type Nicolas or charlotte1 with salt of pepper mill50 to 70 g parmesan3 egg yolks30 g butter
For steaks:
600 to 800 g of false filetsel and freshly ground pepper1 fillet of olive oil
For the mushroom sauce:
1 tablespoon of olive oil4 chopped shallots2 cloves of garlic1 cube of beef broth or vegetables750 g mushrooms of paris400 ml of whole cream liquid1 tbsp of oregano1 / 2 bunch of coriander
To decorate:
fresh onion, fresh basil, chopped coriander ..
Preparation:
Duchess apples:
Peel the potatoes, cut them into small cubes and rinse well under cold water to remove the starch.
Pour the potato cubes in a saucepan filled with salt water. Cook, check occasionally with the tip of a knife.
When the potatoes are cooked, drain them and put them back in the pan, add the butter and mash them with a puree press until you get a smooth puree. Add Parmesan and mix. Pour the egg yolks one by one, stirring quickly to incorporate. Let a little cool.
Preheat your oven to 200 ° c.
Prepare a baking sheet covered with a rug or baking sheet.
Fill with puree a large pastry bag with a large fluted socket.
Place the duchess potatoes on the plate, spacing them 2 cm apart.
bake for 20 to 25 minutes.
Les steaks:
Coupez le morceau de faux filet en 4 ou demandez à votre boucher de vous découpez des morceaux à l'avance.
Salez et poivrez chaque côté de la viande.
Faites chauffer l'huile dans une grande poêle et quand elle est bien chaude faites saisir la viande 3 minutes de chaque côté (cela dépend de l'épaisseur des morceaux et de vos préférences de cuisson). Réservez le temps de préparer la sauce.