Recipe: Pan-seared beef skirt steak with grey shallots

1 One hour before eating, remove your baking sheet from the oven, then arrange four small piles of coarse salt and place your potatoes on top.

2 Preheat the oven to 355°F (180°C) (gas mark 6) then place your sheet in the middle of the oven and cook your potatoes for approximately 50 minutes.

3 After 30 minutes, heat a pan with a generous knob of butter and a few drops of oil, when it turns hazelnut brown, place your steaks "searing" them strongly for one minute on each side, turn off the heat then place your steaks on an inverted plate on a small baking sheet, salt and pepper them and cover with aluminium foil.

4 Reheat your pan then add your shallots, sweat them gently for five minutes then add white wine and vinegar, reduce by 2/3 and pour in your veal stock, bring to the boil, test the seasoning then add a few cubes of cold butter, turn off the heat and keep thus.

5 Test the cooking of your potatoes (a thin knife should pierce them completely) cut them in half lengthwise then using a large spoon, hollow them out and put the pulp in a bowl then pass this pulp through a vegetable mill with fine grating or through a sieve.

6 In another pan, bring your milk to the boil, salt and add a good grating of nutmeg then turn off your heat.

7 Return your purée to the heat then over high heat, add the butter cut into cubes, dry it out using a wooden spatula like choux pastry, lower your heat then incorporate your milk with a whisk until you reach the desired consistency then whisk vigorously for 2 to 3 minutes (you can if you wish pass it through a sieve again).

Final:

Pour the juice released from the steaks into your shallot sauce, bring to a boil then place in it for one minute on each side