For 4 pax 👥
Preparation: 20 mins⏳
Cooking: 15 mins⏳ Rest: 5 mins⏳
4 “chateaubriands” (200 g each in beef tenderloin) • 5 g crushed mignonette pepper • 5 g crushed timut pepper • 20 g sweet butter • 15 cl heavy whipping cream • 8 cl of cognac • 6 pinches of salt • 5 cl olive oil • sea salt • 600 g potatoes • 10 cl whole milk • 450 g sweet butter • 8 g sea salt • pepper
Cooking 👩🍳 👨🍳
For the beef:
- Rub the chateaubriands with olive oil on both sides.
- Mix the two peppers together.
- Cover the beef in the pepper mixture. Melt the butter in a large frying pan.
- When frothy, add the beef and sear on both sides. Cook 2 minutes per side. The beef will be rare.
- Remove beef from pan to a grid.
- Add the cream and reduce to obtain a smooth and creamy pepper sauce.
- Put the beef back into the pan, add the cognac, increase the heat and light the cognac to flambé.
For the mashed potatoes:
- Peel the potatoes and cut into 3 cm cubes then rinse in cold water to remove the excess starch.
- Place in a large pot and cover in cold water, add the sea salt and bring to a boil. Cook for 10 to 15 minutes.
- When cooked, the tip of a knife will enter easily.
- Strain then pass through a food mill back into the same pan.
- Add the butter, little by little and whisk briskly.
- Add the cold milk in the end to loosen up the mashed potatoes.
- Season with salt and pepper.
- Serve the chateaubriands warm and cover in the creamy pepper sauce. Serve the mashed potatoes on the side in a small dutch oven.