Beef escalopes in lemon sauce with mash

Ingredients for 4 portions

• 600 gMinute steak, 8 thin slices
• to tasteSalt
• to tasteBlack pepper
• 4 tbspPlain flour
• 2 tbspButter, for frying
• 1 tbspRapeseed oil, for frying
• 100 mlWhite wine
• 1Lemon, juiced
• 150 mlChicken stock
• 1 tbspButter, cold, for the sauce
• 2 tbspParsley, chopped

On the side

• 1 kgPotato, floury
• 200 mlMilk
• 2 tbspButter, for the mash
• to tasteNutmeg

Method

1. Peel the potatoes, cut them into chunks and put them on to boil in salted water.
2. Boil the potatoes until tender, about 20 minutes.
3. Place the slices between two sheets of cling film and pound them thin. Season with salt and pepper, then dust with flour, shaking off the excess.
4. Drain the potatoes and mash with the butter and hot milk. Season with nutmeg and salt and keep warm.
5. Heat the butter and oil in a large frying pan and brown the escalopes in batches for 1 minute per side. Set aside on a warm plate.
6. Pour the wine into the pan and let it bubble for 2 minutes, scraping up the browned bits. Add the lemon juice and stock and boil for 3 minutes.
7. Lower the heat and swirl in the cold butter until the sauce is glossy. Return the escalopes for 1 minute and sprinkle with the parsley.
8. Serve the escalopes with the sauce and mash.

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