Sirloin of beef in mini jersey potatoes


(For 12 canapes)

  • 1 punnet Zorri Cress
  • ½ punnet Sakura Cress
  • 50gr horseradish sauce
  • 50gr cream cheese
  • 12 small jersey potatoes
  • 130gr/140gr sirloin of beef
  • 3 tbsp rapeseed oil
  • 10gr butter


  • Cut to size and scoop out the inside of each potato using a Parisienne scoop. 
  • Lay them face down on a tissue paper to remove the excess of water. 
  • Pour 2 tbsp of rapeseed oil at the bottom of a small oven tray and heat the oil in the oven until very hot. 
  • Place each potato face down on top of the hot and cook sizzle for 5 to 8 minutes. 
  • Once cooked, remove from the tray, and leave aside. 
  • Cook the sirloin steak with the other spoon of olive oil and the butter to medium rare. 
  • Let rest and cut out 12 fine slices. 
  • Mix the horseradish sauce and cream cheese together and fill to 2 third each cavities of the jersey potatoes. 
  • Add the slices of beef and reheat slightly. 
  • Serve warm with the Sakura Cress and the Zorri Cress. 

Recipe: Franck Pontais

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