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spiced beef steak sauce vierge, arugula pesto mashed

I recently attended a cooking class at the workshop leaders, and here is the recipe that was given.

Serves 6

6 slabs of beef (rump steak )

10 cl of milk

3 tomatoes 25 g butter 3 spring onions

250 g rocket

1 / 2 bunch parsley

50 g Parmesan

20 cl olive oil

25 g pine nuts

5 cl white vinegar

2 cloves garlic

400 g potatoes salt and pepper

Peel and cook potatoes in cold salted water for 15 minutes .

Peel the garlic, remove germ. Mixer blender at arugula, garlic, pine nuts, Parmesan and olive oil. Skip

potatoes baked potato masher, add milk, butter and arugula pesto, season and keep warm.

Preheat oven to 220 degrees.

Prepare the sauce vierge: peel and seed tomatoes, cut into small cubes, chop the spring onions and parsley, mixed with diced tomatoes and add 10 cl of olive oil, 5 ounces of vinegar, salt and pepper and set aside.

Season slabs of beef (salt and pepper), seize them quickly in a skillet with a drizzle of olive oil and brown on each side, finish cooking for 4-5 minutes oven at 220 ° .

Decorating a hot plate with a little balsamic caramel, prepare the mashed potatoes with a circle, put the blocks well and cover with hot sauce virgin.

Serve immediately.