Beef Medallions with Potato Gratin

For the potato gratin, peel potatoes and cut or slice into thin slices.

Season potato slices lightly with salt and arrange in layers in a buttered baking dish.

Mix cream with Gruyére, season with salt, pepper and nutmeg and pour over the potatoes.

Bake gratin on the center rack in a preheated oven at 180°C (approximately 350°F) for 40-45 minutes.

For the sauce, mix dried-porcini powder with the port wine.

For the beans, rinse beans, drain and slice in half crosswise. Blanch in plenty of boiling water seasoned with 1-2 tablespoons of salt for about 7 minutes. Rinse in cold water and drain. Fry bacon in butter until crisp, remove bacon from pan and drain on paper towels.

Add beans to the bacon drippings and cook until heated through.

For the beef, fry beef medallions in oil and butter over high heat on each side for 2-3 minutes, season with salt and pepper, and continue cooking to desired doneness, 2 -6 minutes. Wrap in aluminum foil and keep warm..

Deglaze pan drippings with the port wine mixture, bring to a rapid boil and cook until slightly reduced. Stir in creme fraiche, season with salt and pepper and stir in the medallions.