Beef steak with sautéed potatoes and creamy balsamic sauce

Ingredients

• 4 steaks Beef steak (ribeye or entrecôte) (about 250 g each, at room temperature)
• 800 g Firm‑white potatoes (Charlotte or Bintje type, washed and sliced into rounds about 5 mm thick)
• 2 gousses Garlic (minced)
• 2 c. à soupe Olive oil (for cooking the potatoes)
• 1 c. à café Fine salt
• 0.5 c. à café Black pepper (freshly ground)
• 1 c. à café Smoked paprika (or curry to taste)
• 1 c. à café Dried thyme
• 1 feuille Bay leaf
• 0.5 c. à café Dried rosemary
• 30 g Butter (for the sauce)
• 1 échalote Shallot (finely chopped)
• 60 ml Balsamic vinegar
• 200 ml Beef broth (prepared from a cube or liquid)
• 150 ml Liquid cream (30% fat)
• 1 c. à soupe Flat‑leaf parsley (chopped, for garnish)
• 30 g Roasted hazelnuts (coarsely chopped, optional)

Instructions

1. Prepare the potatoes

   Wash the potatoes and cut them into rounds about 5 mm thick.

   Time: PT5M

2. Season the potatoes

   In a bowl, toss the rounds with olive oil, minced garlic, salt, pepper, smoked paprika, thyme, bay leaf, rosemary and paprika (or curry).

   Time: PT5M

3. Initial cooking of the potatoes

   Heat the pan over high heat, add the seasoned potatoes and cook for 10 minutes, stirring occasionally.

   Time: PT10M

   Temperature: feu vif

4. Covered cooking

   Reduce to medium heat, cover the pan and cook for an additional 10 minutes to soften the potatoes.

   Time: PT10M

   Temperature: feu moyen

5. Prepare the steak

   Pat the steaks dry with paper towels, lightly salt and pepper.

   Time: PT5M

6. Heat the pan for the steak

   Add a drizzle of olive oil to the pan and heat for 2 minutes over high heat.

   Time: PT2M

   Temperature: feu vif

7. Sear the steak

   Place the steaks in the pan and cook 5 minutes each side (about 10 minutes total) for medium doneness.

   Time: PT10M

   Temperature: feu vif

8. Rest the steak

   Remove the steaks, loosely cover with foil and let rest for 2 minutes.

   Time: PT2M

9. Deglaze the pan

   In the same pan, add the butter and let melt for 2‑3 minutes over medium heat.

   Time: PT3M

   Temperature: feu moyen

10. Sauté the shallot

    Add the chopped shallot and cook for 2 minutes until translucent.

    Time: PT2M

    Temperature: feu moyen

11. Deglaze with balsamic vinegar

    Pour in the balsamic vinegar and let reduce for 30 seconds.

    Time: PT30S

    Temperature: feu moyen

12. Add the broth

    Stir in the beef broth, bring to a gentle boil and simmer for 2 minutes.

    Time: PT2M

    Temperature: feu moyen

13. Finish the sauce

    Add the liquid cream, white or black pepper, adjust salt and let thicken for 5 minutes over medium heat, stirring regularly.

    Time: PT5M

    Temperature: feu moyen

14. Slice the steak

    On a board, cut the steak into slices about 1 cm thick.

    Time: PT3M

15. Plating and serving

    Arrange the sautéed potatoes on the plate, place the steak slices on top, drizzle with the creamy sauce, sprinkle with chopped parsley and roasted hazelnuts (optional).

    Time: PT5M

Nutrition Facts

Calories

620

Protein

45 g

Carbohydrates

35 g

Fat

35 g

Fiber

4 g