Steak the boeuf with tomato tapenade and homemade fries

Preheat the oven to 200 ° C.

Clean both types of potatoes and cut the stuck potatoes lengthwise in French fries.

Spread them over a griddle covered with parchment paper and sprinkle them with the oil and pepper and salt if necessary.

Roast them until golden brown and done in the middle of the oven for about 25 minutes.

In the meantime, cut the sweet potatoes in French fries, scoop them with the oil and sprinkle with salt and pepper.

Place them after 10 minutes at the potatoes on the baking tray.

In the meantime, heat the oil in a frying pan and fry the steak the boeuf for about 10 minutes. Turn halfway.

Meanwhile, wash the cucumber, halve in length and scrape out the seed tables with a teaspoon. Cut the flesh into cubes of ½ cm (brunoise).

Wash the lettuce and cut into thin strips. Mix the lettuce with the cucumber and the raw vegetables.

Beat a dressing of the mayonnaise, the mustard and the water. Season with pepper and salt. Mix the dressing with the salad.

Put the to with 2 tbsp oil from the jar in a high beaker or in the container of the blender and puree until a coarse tapenade with the blender.

Serve the steaks with the fries and the salad. Divide the tomato tapenade over the steaks.