INGREDIENTS:

4 medium-thin beef steaks
4 medium-thin chicken fillets
6 red onions
4 carrots
1/2 glass of cognac
2 glasses of red wine
4 glasses of water
3 Maria biscuits
3 large potatoes
1 glass of milk
Olive oil
Salt
Black pepper
Bay leaf
Thyme

PREPARATION:

First, season the beef and chicken steaks with salt and pepper. In a clay pot, add a good drizzle of olive oil and place over high heat. Then mark the fillets and set aside.

In the same oil, add the onions in half-julienne and the carrots in half-centimeter cubes. With this we put 4 bay leaves, a little salt and pepper. Let it cook over low heat until it is confit. Remove from the heat and pass it through a food processor. Add the fillets to the same container and flambé with the cognac. Add the wine and let the alcohol evaporate. Then add the onion and carrot sauce, thyme and 4 glasses of water, let it cook over low heat for 2 hours. Do not stir the meat too much so as not to crumble it. Reserve a glass of juice for the mashed potatoes.

Remove a little juice from the meat and mash with the biscuits. Add this mixture to the saucepan. Let it cook for another 30 minutes over low heat. Let it rest.

For the mashed potatoes, peel the potatoes and boil them. When you can easily pierce the potato with a fork, it is ready.

Remove from the heat and strain. With a fork, crush the potato. Add the oil, milk, salt and pepper. Bring to a simmer and stir with a wooden spoon. Add a glass of the meat juice. Stir over a low heat for about 20 minutes until a smooth and creamy texture is achieved.

Serve a beef steak, a chicken steak and the mashed potatoes to accompany it. Enjoy.