Steak with pepper sauce, mashed potatoes and zucchini and tomato mille-feuille
5 servings
60 minutes
Steak with pepper sauce, mashed potatoes, and millefeuille of zucchini and tomatoes is a gastronomic delight that combines the rich flavor of tender meat, the spiciness of the pepper sauce, and the delicate texture of mashed potatoes. This recipe is inspired by American culinary traditions where meat plays a key role. The heat of the pepper in the sauce highlights the rich taste of beef while the mashed potatoes add harmony and softness to the dish. The millefeuille of zucchini and tomatoes adds a special textural play—bringing freshness and lightness that balances the richness of the steak. This dish is perfect for both a cozy dinner and a festive table, revealing its elegance and richness in every detail.
1
Preheat the oven to 200 degrees.
2
Peel the potatoes, cut them into small pieces, and boil in salted boiling water for 15-20 minutes until soft inside. Drain the water but not completely, add butter and mash until smooth.
- Potato: 500 g
- Butter: 20 g
3
While the potatoes are cooking, heat 2 tablespoons of vegetable oil in a pan, season the beef with salt and pepper, and fry on medium-high heat for 2-3 minutes on each side until golden brown. Place the meat in a baking dish.
- Beef tenderloin: 300 g
4
Cut zucchini and tomatoes into slices (3 pieces per serving), salt the zucchini. Wipe the pan where the meat was fried with a napkin, heat 1-2 tablespoons of vegetable oil, and fry the zucchini for 1.5-2 minutes on each side until semi-cooked. Then alternate layering zucchini and tomatoes in the dish with the meat and bake in the oven for 15-17 minutes.
- Zucchini: 1 piece
- Tomatoes: 100 g
5
Heat the pepper sauce in a small saucepan over low heat, stirring, or in the microwave.
- Pepper sauce: 100 ml
6
Place potatoes, meat, zucchini, and tomatoes on a plate, drizzle with sauce, and garnish with a sprig of rosemary.
- Rosemary: 2 stems