Peel the grelot onions and leave them whole. Wash and peel the carrots, leaving some of their leaves.
Melt the butter in a saucepan on a medium heat. Add the onions and carrots and sweat for 5 mins. Add salt and pepper, then sprinkle with sugar. Add 5cl of water, cover and cook for 10 minutes.
At the end of the 10 minutes, glaze the vegetables in the liquid.
In a frying pan, brown the chopped garlic and shallot with a dash of olive oil.
Add the Fromage Blanc and a dash of single cream to obtain a sauce consistency.
Season with ground salt and pepper, then add the chopped chives and parsley.
Add more cream or Fromage Blanc until you get the consistency you are looking for.
Preheat the fryer at 170°C.
Crush the 300g of potato with the egg yolk, then add the choux pastry.
Season with ground salt and pepper, then mix.
Grill the entrecôtes on a fairly high heat for 2 to 4 minutes on each side, depending on their thickness and how you would like them cooked. Rest the meat for 2 minutes at the edge of an open oven.
Put small quenelles of the potato mix in the fryer and fry until golden and cooked inside.
Arrange the glazed onions and carrots on the plate, with a small salad with a balsamic dressing and a generous dash of garlic and herb sauce next to the meat.