Steak with Pepper Sauce, Chanterelle and Potato Flan

For the flan, peel the potatoes and boil them in lightly salted water until soft. Then let them steam out and press them into a bowl with a potato ricer. Add the egg yolks, butter, whipping cream, cornstarch and Parmesan and stir until smooth. Season with salt, pepper, truffle and nutmeg.

Beat the egg whites until firm and fold into the potato mixture. Pour the mixture into a buttered and ovenproof dish and bake in a preheated oven at 160 °C for about 30 to 40 minutes until the casserole has risen nicely.

For the sauce, drain the peppercorns and wash them well, peel the shallots and cut them into small cubes. Fry the shallots and peppercorns in foaming butter, making sure not to burn the butter. Deglaze with red wine and reduce to a quarter.

Pour in beef broth and continue to simmer for 15 minutes. Mix the cornstarch with some cold water and thicken the sauce with it. Refine with the whipped cream, season with a little salt.

Take the beef fillets out of the refrigerator one hour before grilling.

Then brush with a little olive oil and sear on the grill or in a pan on both sides for about 2 to 3 minutes or cook in a preheated oven at 120 °C until a core temperature of 54 °C is reached.

Then let rest briefly and season with sea salt and pepper.

Grill the chanterelles in a hot grill pan with olive oil and garlic, season with salt and pepper.

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