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Coarse-salted sautéed new potatoes with thinly-sliced beef
- Main Course
- for 6 persons
- Preparation 35 min
- Cooking time 1h10
Chef's tip :
Remember to take your meat out of the refrigerator 20 minutes before cooking to allow the meat fibers to relax. Allow the meat to stand for 5 minutes after cooking so it does not lose its juice when you slice it.
Ingredients :
- 6 beef steaks
- 1.5 kg new potatoes
- 100g butter
- 2 tablespoons olive oil
- 1 tablespoon coarse Guérande salt
- 4 cloves of garlic
- Aromatic herbs
- Freshly ground pepper
Preparation :
-
Wash the potatoes in running water by rubbing them against each other. Do not peel them.
-
Melt the butter and olive oil in the FONTIGNAC frying pan.
-
When the butter begins to sizzle, add the potatoes, unpeeled garlic and salt to the pan, stir well and sauté gently for 1 hour.
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When they have finished cooking, add the chopped herbs. Remove and keep warm.
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Add the beef steaks to the same frying pan and season them with coarse Guérande salt and freshly ground pepper.
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Serve nice and hot
