Neck Steak with Mustard Crust on Potato and Bean Vegetables

Perhaps your new favorite bean dish:

Sauté olive oil. Cook a quantity of crushed white bread, egg yolk, 1 tbsp salt, pepper, flour and mustard, spread over the seared neck steak and gratinate in the stove.

Finely grate the peeled potatoes and mix with flour, whole egg, salt, pepper and a hint of nutmeg and finish baking in olive oil to make talers.

Blanch the kenya beans in salted water, drain and toss in pepper, salt, butter and a pinch of savory.

For the sauce, boil whipping cream with salt, pepper and mustard and spread as a mirror on a flat plate.

Arrange everything on a flat plate and garnish with basil leaves.

To accompany this, our wine expert recommends a Cremant d’ Alsace from Alsace, France.

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