PREPARATION

  1. Prepare the Fries

Thinly slice potatoes into matchsticks (leave skin on). Rinse in cold water, drain, dry well with a towel.

  1. Cook the Fries

Heat oil to 180°C. Fry potatoes in batches for 4–5 minutes until golden and crispy. Remove, drain, and season with salt. Keep warm.

  1. Make the Green Entrecôte Sauce

Melt butter in a pan over medium heat. Add shallots and garlic, cook until soft. Add capers and herbs, cook for 1–2 minutes until softened and fragrant. Transfer everything to a blender, add silken tofu, mustard, and lemon juice. Blend until smooth and taste for seasoning.

  1. Cook the Redefine Beef Flank

Season Redefine Beef Flank with salt and pepper. Heat a pan over medium heat. Add vegan butter, garlic, and rosemary. Cook the Redefine Beef Flank for 2–3 minutes per side, basting with the butter as it cooks.

  1. Serve

Spoon the green sauce onto the plate as a base. Slice the Redefine Beef Flank (with the grain) and place on top.

Serve with crispy shoestring fries. Finish with extra herbs or a pinch of salt if needed.

 

 

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Ingredients

Redefine Beef Flank

20g vegan butter

1 garlic clove, crushed

1 sprig rosemary

Salt & pepper

Shoestring Fries

400g potatoes (skin on, thinly sliced)

Oil for frying

Salt

Green Entrecôte Sauce (Vegan Café de Paris)

50g vegan butter (softened)

30g shallots, finely chopped

5g garlic

10g capers

10g fresh parsley

5g fresh tarragon

10g mustard

100g silken tofu

20g lemon juice

Salt & pepper

Note:
Allergens: Soy, wheat, mustard, barley