Beef Tenderloin Medallions with Potato Gratin and Salad
Ingredients
- For the steaks
- 2 slices Beef fillet (each around 160-180 grams) (approximately 6 ounces)
- salt
- freshly ground peppers
- 1 tsp herbes de Provence
- 2 Tbsps vegetable oil
- For the salad
- 100 grams Lettuce
- 1 Tbsp White vinegar
- ½ tsp Mustard
- 1 pinch sugar
- salt
- freshly ground peppers
- 1 Tbsp Walnut oil
- 1 Tbsp sunflower oil
- 1 slice white bread
- 1 Tbsp butter
- Potato gratin
- 500 grams potatoes
- 1 garlic clove
- 30 grams butter
- 20 milliliters Whipped cream
- salt
- freshly ground peppers
- 40 grams grated Parmesan
- 1 tsp chopped, mixed Fresh herbs
Preparation steps
For the potato gratin: Peel the potatoes and thinly slice. Peel the garlic cloves and finely chop. Grease a small baking dish with butter and sprinkle the garlic over the base. Layer the potato slices, overlapping slightly and seasoning each layer with salt and pepper. Pour the cream over the potatoes and top with 1 tablespoon butter flakes. Bake in a preheated oven at 180°C (approximately 350°F) convection until golden brown, around 40-45 minutes. Around 15 minutes before the end of the cooking time, sprinkle with cheese, herbs and remaining butter.
For the salad: Separate the lettuce leaves, rinse, trim, spin dry and tear into bite-sized pieces.
For the vinaigrette: Whisk the vinegar, mustard and sugar together. Season with salt and pepper then whisk in the oil.
Remove the crusts from the bread, cut into small cubes and toast until golden brown in the butter. Drain on paper towels.
For the steaks: Heat the oil in a large frying pan and sear the meat for about 2-4 minutes per side, or until cooked to your liking. Season with salt and pepper and sprinkle with herbs. Wrap in foil and let rest in a preheated oven (70°C) (approximately 150°F) for 5 minutes.
To serve, toss the salad with the vinaigrette, season with salt and pepper and sprinkle with croutons. Serve with the steaks and potato gratin.
