Filet Mignon with Vegetable Gratin

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Filet Mignon with Vegetable Gratin
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
4
Ingredients
400 grams
400 grams
starchy Potatoes
200 grams
grated Parmesan
500 milliliters
1
Garlic clove (chopped)
4
Filet steaks (about 160 grams)
2 tablespoons
100 milliliters
1 splash
freshly ground Pepper

Preparation steps

1.

For the gratin, peel the rutabaga and potatoes, and finely slice. Place the rutabaga and potatoes slices in layers in a small baking dish. Mix the cream with 100 grams Parmesan cheese and chopped garlic, and season with salt and pepper.

Pour the cream mixture over the rutabaga and potatoes slices, which should be almost covered. Sprinkle with remaining Parmesan cheese and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 40 minutes until golden brown. The liquid should be absorbed and the vegetables should be done.

2.

Season thr filet mignon with salt and pepper, and fry in a pan in hot oil on all sides until brown. Remove the fried filet from the pan and place in a preheated oven. Bake at 120°C (fan: 100°C, gas mark 1) (approximately 250°F) for about 10 minutes (bake in the oven  slightly shorter or longer depending on the thickness of the filet).

For the sauce, pour the cognac and veal stock into the pan drippings and let boil down. Season with salt and pepper.

3.

Divide the gratin equally and arrange on warmed plates. Set the baked filet over and serve topped with the sauce.