A bistronomic classic that reminds us of our grandmothers' Sunday lunches and a pleasant afternoon in the countryside. Rediscover flank steak with our herbs!

For 4 people
Preparation time : 15 min
Cooking time : 25 min

Ingredients :

• 800 g potatoes
• 3 tbsp. crème fraiche
• 2 tbsp. persaillotte
• 6 shallots
• 50 g butter
• 1 tsp. sherry vinegar
• 2 sprigs fresh thyme
• Salt
• olive oil

Preparation :

Peel and chop the shallots. Cook the potatoes in a large pan of cold salted water. When they are cooked through, drain and peel them.

Heat 2 tablespoons of olive oil and the crème fraiche in a saucepan over a low heat. Add the potatoes and parsley, then whisk together. Season with salt to taste.

In a hot frying pan, melt the butter first. Then add the shallots and thyme sprigs. When they are coloured and melting, remove the thyme and deglaze with the sherry vinegar. Set aside.

In another frying pan over a high heat, cook the flank steak, salted beforehand, for about 1 minute on each side.