Quebec's Bettine

Poutine with gnocchi, beet sauce, flank steak and gremolatta 

(4 servings)

Burger

• 4 flank steaks or sausages 
• 7 sprigs of thyme
• 3 cloves of garlic
• Canola oil and 100 gr butter
• Salt and pepper
• 700 gr gnocchi  (Oliveri)
• 100 gr butter 
• 600 gr cheese curds

Poutine sauce

• 0.5 sachets of purified beet purée 
• 300 ml half-ice 
• 100 ml 15% cooking cream
• Salt and pepper 

Gremolatta 

• 1 bunch of parsley
• ½ clove garlic
• Zest and juice of half a lemon
• Shallot
• 1/2 cup olive oil
• Salt and pepper

Preparation

1. Chop parsley and shallot finely. Mix with half the lemon zest and juice, salt, finely chopped or microplane-cut garlic clove, salt, pepper and top with good quality olive oil.
2. Combine all sauce ingredients in a saucepan and heat over medium heat. 
3. Season steaks with salt and pepper.
4. Heat a hot skillet, add canola oil, meat and then garlic, 100 g butter and thyme.
5. Use a serving spoon to moisten the meat with the butter, canola oil, thyme and garlic mixture (give it some love).
6. Once well colored on both sides, place the meat on a baking sheet.
7. In a small saucepan over medium heat, add the butter and when it foams, add the gnocchi and brown each side. 
8. Heat meat in oven to desired doneness.
9. Raise the plate and enjoy the warm weather
10. Enjoy your meal!