Steak “Au Poivre”

“A few years ago, I decided to change my profession of an artist-designer and transform my hobby culinary into a profession… I got a culinary education. In 2018, an idea came into my mind and I made a fast food restaurant “Steak Sandwich Bar”. I offer fast, healthy food to customers - warm grilled meat sandwiches”- Rusa Chopikashvili.

Preparation Time

30-60 mn

Difficulty

Medium difficulty

CAL

500+ calories

Type of Food

Main dish

Goes with

Mineral water Borjomi

Recipe author

Rusa Chopikashvili

Ingredients

Portions :

beef entrecote

175 gram

Potato

150 gram

Green beans

100 gram

mozzarella or French cheese Tomme d'Auvergne

50 gram

crème

50 gram

Butter

25 gram

Onion

25 gram

Garlic

10 gram

Cognac

25 milliliter

Olive oil

25 milliliter

allspice

2.5 gram

Salt

0.5 a pinch

pepper mix

0.5 a pinch

step

Place beef entrecote on a preheated grill, brush with melted butter (30 g), add salt, pepper, turn over in about 5 minutes and apply butter again, salt and pepper. When the meat is cooked on both sides, place in the oven for about 10-15 minutes at 200 degrees.

step

To prepare aligot, boil potatoes, add butter (20 g), cream, garlic and mozzarella. Let stand on the stove and stir actively until homogeneous mass is obtained, salt to taste.

step

Pour olive oil on a heated pan, add chopped garlic to green beans, salt and pepper to taste

step

To prepare the sauce, fry the onions, add all spice, pour the cognac over it, let it stand and then add the cream and salt to taste.

Serve

Cut the steak into medium-sized pieces, arrange on a plate, along with aligot and green beans, pour the sauce.

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