Steak the boeuf with puree and mushrooms
Mashed potatoes with Parmesan cheese, soup vegetables, chestnut mushrooms and steak de boeuf.
Bring a generous pot of water to the boil. Peel the potatoes and cut them into pieces. When the water boils, add it to the pan and boil for 20 minutes until done.
Heat the butter in a frying pan and fry the steaks the boeuf in 8-10 min. Golden brown and done. Turn halfway.
In the meantime, heat the butter in the frying pan and fry the farm soup vegetables for 5 minutes on medium heat. Season with pepper and salt.
In the meantime, gently wipe the mushrooms with kitchen paper and cut into slices.
Remove the steaks from the pan, place on a plate and keep warm under aluminum foil. Fry the mushrooms in the remaining shortening for 5 minutes on medium heat.
Drain the potatoes, but collect 75 ml of cooking liquid (per 4 people).
Add the butter, the milk, Parmesan cheese and the cooking liquid and stamp with the puree pestle into a smooth puree.
Season with pepper and salt.
Divide the puree over the plates and serve the vegetables and steaks.
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