Sirloin Roast with Potato Gratin
- For the potato gratin
- 800 grams starchy potatoes
- 1 garlic
- 4 tablespoons vegetable oil
- 400 milliliters Whipped cream (at least 30% fat content)
- freshly ground peppers
- 1 teaspoon freshly chopped thyme
- butter (for greasing the ramekins)
For the potato gratin, peel the potatoes, rinse and cut into thin slices.Peel the garlic, chop finely and saute in a hot pan with 2 tablespoons oil until soft. Add in the potato slices, nutmeg, thyme, pour in the cooking cream, and season with salt and peppe.
Transfer the mixture into small buttered ramekins and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) until golden brown, about 40-45 minutes.
For the sirloin roast, peel the Spanish onion, cut 2 of them into small cubes and the remaining 2 in rings. Rinse the sirloin, pat dry, season with salt and pepper, and fry in a hot pan sharp with the remaining oil from both sides. Remove the sirloin, wrap in aluminum foil and let stand briefly.
For the sauce, saute the Spanish onion cubes in the sirloin drippings in the same pan, stir in the tomato paste and pour in the broth. Add in the spices, season with salt and pepper, and let simmer over medium heat for 10 minutes. Remove the spices and thicken the sauce with the cornstarch mixed in cold water.
Sprinkle the Spanish onion rings with flour, tap and fry until golden brown in hot oil. Remove with slotted spoon and a drain on a kitchen paper.
Serve the potato gratin on warmed plates with sliced sirloin roast, drizzle the sauce over and serve garnished with fried onion rings.