Whisky-Flambéed Tournedos with Apricot Coulis & Gingerbread

Ingredients

INGREDIENTS FOR 4 PEOPLE

• 4 tournedos steaks
• 3 tablespoons whisky
• 4 slices of gingerbread
• 25 g butter
• 1 tablespoon sunflower oil
• Salt, pepper
• 1 jar of Apricot & Gingerbread jam
• 10 cl artisanal apricot juice
• 300 g baby potatoes
• 25 g butter
• Salt, pepper
• A few sprigs of chervil or parsley

Instructions

PREPARING THE SIDE DISH

• Wash the fresh herbs.
• Cook the baby potatoes in a pan with butter, making sure they form a nice golden crust. Season with salt and pepper, then set aside.

PREPARING THE APRICOT & GINGERBREAD JAM COULIS

• Empty the whole jar of jam into a blender, add the apricot juice and blend until the coulis is smooth and even.
• Set aside.

PREPARING THE GINGERBREAD CRUMB

• Turn the oven to grill mode. Place the slices of gingerbread on a tray and let them brown on both sides.
• Remove from the oven and let cool before crumbling into crumbs by hand or in a blender.

PREPARING THE TOURNEDOS

• Season the meat with salt and pepper.
• Heat the oil in a pan and sear it on both sides over high heat.
• Pour in the whisky and flambé it while still on the heat before removing the tournedos.
• Deglaze with the butter and coat the meat.

Serve with the Apricot & Gingerbread jam coulis, the gingerbread crumb and a few baby potatoes. Finish with the chervil (or parsley) and serve immediately.