FRIJE

Name: Marinated beef skirt steak with Roellinger spices, red wine sauce, and potato pancakes
Prep time: 35 min
Cook time: 30 min
Yield: 4 servings
Ingredients: 20 ml of olive oil; 20 g of fresh ginger; 2 teaspoon of celery salt; 600 g of potato; 50 g of butter; 3 egg; 80 g of flour; 50 ml of milk; 0.5 bag of baking powder; 2 pinch of nutmeg; 30 ml of oil; 20 cl of red wine; 1 shallot; 15 cl of veal stock; 40 g of butter; salt (according to taste); pepper (according to taste)

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Marinated beef skirt steak with Roellinger spices, red wine sauce, and potato pancakes

Pancakes Public

Course: Main course

Preparation time: 35 minutes

Cooking time: 30 minutes

Rest time: 1 minutes

Cost per serving: 0,79 €

Energy: 555 kcal / serving

Instructions

1. Marinated Skirt Steak:
Trim the skirt steak, cut it into strips, then marinate it overnight with olive oil, grated ginger, and braise powder (or celery salt).
2. Potato Pancakes:
Peel the potatoes, cut them into pieces, and put them in a saucepan with water, then cover.
3. Cook for 15 to 20 minutes or until the potatoes are tender, then strain them.
4. Make a puree by mashing the potatoes with a fork.
5. Add melted butter (50g), egg yolks, flour, and baking powder. Mix well, then add milk, nutmeg, and season with salt and pepper.
6. Beat the egg whites until stiff peaks form, then gently fold them into the potato mixture.
7. Heat a frying pan over medium heat with oil, place a ladle of batter and cook each pancake for 3 to 4 minutes on each side. Keep warm.
8. Red Wine Sauce:
Peel and finely chop the shallot, put it in a saucepan with red wine and veal stock, heat over medium heat and reduce.
9. Reduce the heat to low and gradually add the butter in small pieces, whisking the sauce, then keep warm.
10. Heat a frying pan over high heat and cook the beef skirt steak for 5 minutes on each side. Serve the meat with pancakes and the red wine sauce.

Source: Bretons en cuisine