Page 225 - YC Cooking School

200g fine green beans, topped and tailed
20g butter

1 garlic clove, finely chopped

For the pommes purée gratin

6 medium potatoes, peeled and cut into walnut-sized chunks and kept in a pot of cold water
1 Tbsp (15ml) sea salt
1 cup (250ml) milk
150g butter
Extra salt if necessary

40g Parmesan cheese, grated
1 Tbsp extra butter

Tools

Mortar and pestle or rolling pin or bottle
Large frying pan
Knife
Chopping board
Tongs
Kitchen spoons
Measuring jugs
Pot
Colander

Peeler
Potato masher
Whisk
Ovenproof gratin dish

What to do:

For the steak au poivre

1. Coarsely crack the peppercorns in a mortar and pestle or place them onto a chopping
board and using a rolling pin or bottle, crush them gently.
2. Season the steaks with salt, then coat both sides of the meat in the black pepper so
that you get a thin, uniform crust on each side.
3. Place a large, heavy-bottomed frying pan on medium to high heat.
4. Pour a little oil into the pan and when hot, add the butter.
5. Place the steaks in the hot oil and butter and cook for 3-4 minutes on each side. You
can baste the meat with its own juices as it cooks.

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