This dish was ok, nothing too spectacular. The potatoes were very well done (although the turning, of course, could have been better), but the sauce was a bit too sweet for the chef’s taste (too much Madeira), and the steak wasn’t evenly cooked. I was going for “saignant” (which is either rare or medium-rare, not sure), but I didn’t spend an equal amount of time cooking both sides. Since the steak was a very thick piece of meat, it was more cooked on one side than the other.
Plating wasn’t very special either, although the flan was nice.