Two hours ahead, marinate the parsley in the cream, lightly seasoned with salt and pepper. Gently brown the potatoes in oil and butter until tender. Cook the meat in a frying pan or under the grill, medium or rare according to taste. Season with salt and pepper as soon as you turn the steaks over. Put the steaks on a serving dish and surround with the potatoes. When ready to serve, heat up but do not boil the parsley cream, pour over the steaks. Served in this manner, this dish is very delicate, the potatoes slightly coated in the parsley flavored cream become a refined vegetable.
@
2 slices fillet steak (14 to 18 oz each)
1/2 cup chopped parsley
4 tbsp cream
3 lbs small new potatoes
1/3 cup butter
salt, pepper
2 tbsp oil
@
15
mn
@
65
mn
@
We recommend serving an Anjou rosÄ with these steaks.
