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Coarse-salted sautéed new potatoes with thinly-sliced beef

  • Main Course
  • for 6 persons
  • Preparation 35 min
  • Cooking time 1h10
Sauté de crevettes aux légumes au wok

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 :

  1. Wash the potatoes in running water by rubbing them against each other. Do not peel them.

  2. Melt the butter and olive oil in the FONTIGNAC frying pan.

  3. When the butter begins to sizzle, add the potatoes, unpeeled garlic and salt to  the pan, stir well and sauté gently for 1 hour.

  4. When they have finished cooking, add the chopped herbs. Remove and keep warm.

  5. Add the beef steaks to the same frying pan and season them with coarse Guérande salt and freshly ground pepper.

  6. Serve nice and hot

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