Steak with mustard sauce and creamy potatoes
4 servings
25 minutes
Steak with mustard sauce and creamy potatoes is a true embodiment of French gastronomy, combining elegance and rich flavor. The dish's origins delve deep into classic French cuisine, where the mastery of sauces plays a key role. Tender beef steak seared to a golden crust gains exquisite aroma from the cognac-mustard sauce – spicy, slightly tangy, with a creamy texture. Baked potatoes soaked in a milk-cream mixture and accented with nutmeg become the perfect accompaniment – soft, velvety, and cozy. The dish is ideal for a festive dinner or romantic evening, adorning the table and filling it with refined aromas of France.
1
Preheat the oven to 220 degrees. Thinly slice the potatoes and place them in a baking dish. Mix 150 ml of milk and 150 ml of cream and pour it over the potatoes. Bake for 1 hour.
- Potato: 2 kg
- Milk: 150 ml
- Cream: 150 ml
2
Remove the potatoes from the oven, season with nutmeg, salt, and pepper, and return to the oven for another 1-1.5 hours until the liquid turns golden.
- Ground nutmeg: to taste
- Salt: to taste
- Ground black pepper: to taste
3
Meanwhile, season the steaks with salt and pepper. Heat butter in a pan and fry the steaks until golden brown. Place the meat on warm plates.
- Beef steak: 500 g
- Salt: to taste
- Ground black pepper: to taste
- Butter: 20 g
4
Pour 4.5 tablespoons of cognac into the pan and clean the sides and bottom with a wooden spoon. Evaporate the cognac, add 1/4 cup of cream and mustard, and season with salt and pepper. Cook, stirring, until the sauce thickens. Add the remaining cognac and pour this sauce over the steaks.
- Cognac: 5 tablespoon
- Cream 33%: 0.3 glass
- Dijon mustard: 1.5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
5
Serve the steaks garnished with parsley, with baked potatoes.
- Chopped parsley: 1 tablespoon