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