Difficulty:[usr 2]
Quickly scrape the carrots with a peeler or a vegetable peeler. Wash them carefully under running cold water, cut them into large slices (fluted or not), set them aside.
In a large skillet, heat the butter and powdered sugar. Mix well until you get a light foam. Be careful not to burn the butter and not to form a caramel with the sugar.
Personally, I leave a slight caramelization before serving.
Put a little oil in a frying pan, sear the meat salt and pepper (Some prefer to salt and pepper later), cook according to taste, rare, blue or medium. Remove the meat from the pan and let it rest on a rack.
Prepare the mustard butter (25% mustard mixed with the soft butter, rolled into a sausage and put in the freezer).
At the moment, put the flank steaks in the oven to warm them up, place them on hot plates, place a slice of mustard butter on each flank steak.
Serve with Vichy carrots.
Chef Hubert's culinary ideas
