Materials;

• 5 potatoes
• 150 g cauliflower
• 3 thin slices of entrecote
• Grated nutmeg
• 10 g butter
• Olive oil
• Salt
• 100 ml milk

Preparation of;

Boil the potatoes and mash them into a puree. Then melt the butter in a pan and add the mashed potatoes. Slowly add milk and mix, finally add the grated nutmeg and remove from the stove. Steam the cauliflower and mash lightly. Season with olive oil, salt and pepper. Cook thin entrecote slices in a hot frying pan with olive oil by sautéing without drying too much and add some butter to make it taste delicious. Spread the mashed potatoes on the serving dish, top with the cauliflower and the last slices of entrecote. You can serve Robespierre with rice pilaf. Bon appetit already.