Page 226 - YC Cooking School

6. Deglaze the pan with half of the Cognac and amuse yourself by flambéing your way to

cooking stardom. Just take care to step back from the flame as it ignites.
7. Remove the steaks from the pan, place them onto a plate and allow to rest for at least
5 minutes.
8. Return the pan to the heat and add the chopped onions, sautéing for a minute or two
before adding the remaining Cognac, port, stock and cream.
9. Allow the sauce to reduce just long enough to thicken slightly.
10. Remove the sauce from the heat, season with a little extra black pepper and stir in the
chopped parsley.
11. Serve the steaks, drizzled with pepper sauce alongside the pommes purée gratin and
the garlic fine green beans.

For the fine green beans

1. Bring 2 litres of water to the boil with 1 heaped tablespoon of coarse salt.
2. Plunge the beans into the boiling water and cook them for 4 minutes.
3. Drain and refresh the beans under cold water to prevent them from losing their
colour.
4. Place the butter and garlic into a frying pan and cook for a minute until just fragrant.
5. Add the beans and toss them in the garlic butter.

6. Season with salt and pepper and serve alongside the steak au poivre and the pommes
purée gratin.

For the pommes purée gratin

1. Preheat your oven to 180°C
2. Place the pot of water, with peeled and cut potatoes on a medium to high heat.
3. Add the salt and bring to a gentle rolling boil. Cook the potatoes until you can easily
pierce them with a knife, then pull the lid back slightly and cook them for another 10
minutes (or until the edges fray a little).

4. Drain the potatoes, return them to the pot and crush a few times with the potato
masher.
5. Add half the milk and continue to mash, working in half the butter.
6. When the potato is mashed but still has a few lumps, switch to the whisk, and fluff up
the potato, adding more milk if necessary as well as the remaining butter.
7. Check the seasoning and add a little extra salt if required.
8. Place your pommes purée into a small gratin dish and top with a little grated

Parmesan cheese.
9. Dot the top with a few knobs of butter and pop into your oven for about 15-20
minutes or until golden brown and bubbling.

© Recipe copyright of Franck Dangereux

3/4