Steak with Porcini Mushroom and Potato Gratin
- For the gratin
- 500 grams
- 350 grams
softened Butter (for the mold)
- 350 milliliters
freshly ground Pepper
freshly grated Nutmeg
Preheat the oven to 190°C (approximately 375°F).
Peel the potatoes, rinse and thinly slice. Wipe the mushrooms with a damp cloth and thinly slice. Grease a baking dish and rub with garlic. Arrange the potato and mushroom slices in the dish, alternating, ending with the mushrooms. Season the cream with salt, pepper and nutmeg, pour over the vegetables and bake for about 40 minutes.
Meanwhile, for the steaks: Rinse the meat, pat dry, season with salt and pepper and sear in a hot pan with 2 tablespoons oil until golden brown on all sides. Remove from the pan, wrap in foil and let rest.
Deglaze the pan drippings with the red wine, add the cream and rosemary and simmer for about 8 minutes over medium heat. Strain, season with salt and pepper and thicken with cornstarch, if desired.
Serve the steaks and gratin on warmed serving plates, drizzled with the pan sauce.