Flank steak with brown butter mashed potatoes and mushrooms

Recipe for pan-fried flank steak with brown butter mashed potatoes and mushrooms.

Course Main course

Cuisine Danish

Nøgleord New Year, New Year's Eve menu

Total Time 1 30

Servings people

Calories 647kcal

Take the meat out of the fridge well in advance, ideally half an hour before cooking.
Trim away any sinew. Heat a frying pan over high heat.
The sauce can happily be made the day before and simply reheated before serving.

Melt the butter in a saucepan and sweat the shallot in it until soft and translucent – season with freshly ground black pepper.
Pour in the red wine and let it reduce by half over high heat.
Add the stock and let it reduce by half again, then strain the sauce through a fine-mesh sieve.
Return the sauce to the hob over medium heat and thicken it with a little cornflour stirred into a little cold water.
Add only a little at a time – the sauce should be glossy and lightly coating, not thick. Then leave it over the lowest heat until serving, and taste, adding more freshly ground black pepper or a little sugar if you feel it lacks sweetness. Salt should not be needed.

Peel the potatoes and cut them into cubes. Rinse them in plenty of cold water to remove some of the starch, then boil them in unsalted water until tender.
Meanwhile, melt the butter over medium heat. Let it foam up well, then turn the heat down slightly. Keep cooking, stirring as you go, until the butter turns nut-brown.
Keep it warm until it is to be mixed into the potatoes.
Pass the potatoes through a potato ricer (or mash them thoroughly) and whisk in the brown butter, a little at a time, with a balloon whisk.
Adjust the consistency with milk – it should be soft and creamy – and season to taste with salt.
Keep it warm.

Heat a frying pan over high heat. Melt a generous knob of clarified butter in it and let it foam up well.
Sear the meat for about 3 minutes on each side, still over high heat, so it develops a good crust. Turn the heat down and give the meat 1 more minute on each side.
Set the meat aside on a chopping board and let it rest for 8-10 minutes before slicing it – across the grain. Sprinkle with flaky sea salt.
While the meat rests, fry the mushrooms in the same pan until golden. Let them soak up the flavours from the meat as they cook, until they have released their liquid and it has cooked off. Season with a little salt and freshly ground black pepper.

Spoon a generous mound of mashed potatoes into a circle on each plate. Lay a few slices of meat on top and scatter the mushrooms over them.
Finish with a little sauce and the pickled mushrooms, if using, and sprinkle with a little parsley.