Fillet Steak Flambed in Cognac with Crushed Potatoes and Chives
This dish is really eay to make and it look really expensive. It can be made in less than 30 minutes and it taste delicious. You can have fillet steak for weeknight dinner without breaking the bank.
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- 2 pieces Fillet steak (150g each)
- 2 tablespoon groundnut oil
- 1/2 glass of Cognac
- 200g new potatoes
- 25g salted butter
- 1 teaspoon lemon juice
- 1 tablespoon chopped chives
- A handful of Rocket leaves (garnish)
- Salt and pepper (seasoning)
- Balsamic vinegar reduction (decoration)
Level of difficulty Average
Preparation time 10mins
Cooking time 30mins
Cost Budget Friendly
Wash the potatoes and cut in half, leaving the skins on. Cook in a pan of boiling salted water until tender.
Season the steaks with salt and pepper. Heat a frying pan to hot, add the groundnut oil and sear the steaks on both sides.
Pour in the cognac with the pan is really hot to flambe the steaks with the cognac and transfer to the preheated oven to 220°C / Gas Mark 7 and continue cooking for approximately 4-6 minutes.
Drain the potatoes. Season with butter, salt and pepper. Add chopped chives and lemon juice. Lightly crush the potatoes with a fork.
Divide the potatoes between the plates, using a ring mould. Cut the steaks into thick slices and place on top of the potatoes.
Garnish with Rocket leaves.
Use balsamic vinegar to decorate the plate and a ring mould to serve the crushed potatoes to make the dish look a million