Belgian Blue Beef Spanish-style (pea flan)

Belgian Blue Beef Spanish-style (pea flan)
  • 4 servings
  • 0:50 Preparation
  • 0:40 Cooking
  • 1:30 Total Time


Add all
  • pea flan:

  • 10 oz
    (300 mL)

    pureed green peas

  • 7 oz
    (200 mL)

    whipping cream

  • 3


  • pea garnish:

  • 3 1/2 oz
    (100 g)

    green peas cooked and cooled

  • 6

    mint minced

  • 2 Tbsp.
    (30 mL)

    olive oil

  • 1

    lemon juiced

  • stew:

  • 5 oz
    (150 g)

    beef broth cut into 1/32 in. (1/2 cm) dice

  • 1

    shallot chopped fine

  • 1

    garlic clove chopped

  • 1


  • 1 pinch

    smoked paprika

  • 1 pinch

    piment d'espelette

  • 1 cup
    (250 mL)

    red wine

  • 2 cups
    (500 mL)

    veal stock

  • 1/2

    lemon zested

  • 4

    shavings of manchego cheese


Pea flan:

Preheat oven to 350°F (180°C).

Blanch peas in salted boiling water and cool in an ice bath. Drain and purée in the food processor. Press through a sieve for a smooth pure.

Measure 11/4 cups (300 mL) puréed peas and add cream, eggs and a little salt and ground black pepper. Butter 2-in. (5-cm) moulds and fill them to the rim.

Bake in a water bath for 30 - 40 minutes.


In a thick-bottomed skillet, heat butter until frothy and brown beef quickly. Remove and set aside.

In the same skillet, cook shallot and garlic. Add red wine and reduce to nearly nothing. Add veal stock and reduce to 1/4. Add rosemary, piment d'Espelette, smoked paprika and lemon zest. Season. Add browned beef. Keep warm.

Pea garnish:

In a small bowl, combine peas, oil and lemon juice. Season.

Source: Émission Les Chefs

Wine and meal pairing

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Fruity and medium-bodied
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