Beef Steaks with Potato Pancakes and Red Pepper Sauce
- For the pancakes
- 400 grams
- 300 grams
- 2 tablespoons
freshly ground Pepper
- 4 tablespoons
- 60 grams
For the pancakes: peel potatoes, carrots and onions and grate coarsely. Mix egg, flour and 1 teaspoon of salt and add to grated vegetables. Chop sunflower seeds coarsely and toast lightly in a dry pan. Add to potato mixture. Heat butter in a pan and cook about 8 pancakes, few at a time, until golden brown. Keep warm in preheated oven at 80°C (approximately 175°F).
For the steaks with sauce: rinse and pat dry steaks, season with salt and pepper. Heat oil in a pan and cook steaks until browned. Remove from oven and cover with aluminum foil. Bake in preheated oven at 100°C (approximately 200°F) for about 15-20 minutes. Deglaze pan drippings with cognac, red wine, balsamic vinegar and veal stock, add peppercorns and reduce slightly.
Season sauce with salt and pepper and add cold butter, whisk well. Arrange steaks on pancakes and drizzle with sauce. If desired, serve with salad.