Steak with Porcini Mushroom and Potato Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 877 cal. | (42 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 61 g | (53 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 4.1 μg | (21 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 3.1 μg | (5 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 28.1 mg | (234 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 23.4 μg | (52 %) | ||
| Vitamin B₁₂ | 10.3 μg | (343 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,627 mg | (41 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 10.2 mg | (128 %) | ||
| Saturated fatty acids | 32 g | |||
| Uric acid | 315 mg | |||
| Cholesterol | 211 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the gratin
- 500 grams waxy potatoes
- 350 grams Porcini mushroom
- softened butter (for the mold)
- 1 garlic clove
- 350 milliliters Whipped cream
- salt
- freshly ground peppers
- freshly grated Nutmeg
- For the steaks and pan sauce
- 4 Steak (each around 180 grams) (approximately 6 ounces)
- 2 Tbsps vegetable oil
- 100 milliliters dry Red wine
- 150 milliliters Whipped cream
- 1 sprig rosemary
Preparation steps
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.
