What’s the best thing about a rosette-shaped potato?  That it comes with a

beautifully cooked Argentine cut, in a perfect fusion with French flair. Today’s

special: Entrecôte with duchess potatoes.

 

Ingredients:

 

 Beef (flank steak or sirloin)

 Garlic

 Beef stock

 Wine

 Salt, pepper and olive oil

 Potatoes

 Butter

 Egg