Steaks sauce au poivre, haricots verts et pommes de terre sautées


  • Steaks in the bavette 4
  • Green beans 400 g
  • Potatoes 8
  • Butter 50 g
  • Crushed peppercorns 6
  • Garlic 1 clove
  • Cognac 1 teaspoon
  • Thick crème fraîche 20 cl
  • Egg yolk 1
  • Salt

In a small saucepan over medium heat, put the cream, Cognac and crushed peppercorns. Mix well and bring to a simmer. Turn off the heat and let the pepper infuse into the cream.
Peel and chop the garlic. Wash and peel the potatoes. Cut them into large cubes. Melt 25g of butter in a large frying pan over medium heat. When it is foamy, add the garlic and potatoes. Salt, pepper. Cover immediately and let the potatoes cook for 40 to 45 minutes over low heat, stirring occasionally.
15 minutes before the potatoes are finished cooking, bring a large volume of salted water to the boil in a saucepan. Place the hulled green beans there and let them cook for about 15 minutes. Drain them and keep them warm.
Melt the remaining butter in a frying pan over very high heat, and place the steaks in it as soon as it is foamy. Sear the steaks on both sides for about 2 minutes each time. Add salt and pepper.
Heat the pepper sauce and whisk in the egg yolk. Pour it over the steaks on serving plates, accompanied by the fried potatoes and hot beans.

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