Steaks with Potato Gratin

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Steaks with Potato Gratin
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
4
For the steaks
4 Sirloin steak each about 200 grams (approximately 7 ounces each)
salt
freshly ground peppers
4 tablespoons clarified butter
4 tablespoons green peppers (in brine)
200 grams Whipped cream
1 tablespoon Cognac
For the gratin
1 garlic
1 kilogram waxy potatoes
2 eggs
½ liter milk
50 grams Double cream
salt
freshly ground peppers
150 grams grated Gruyere
butter (for the pan)
For the salad
Lettuce
Cherry tomatoes
Chives
How healthy are the main ingredients?
potatoWhipped creamsaltgarliceggChives

Preparation steps

1.

For the gratin, peel the garlic clove. Rub the baking dish with the garlic clove, then the butter. Rinse and peel the potatoes and cut into very thin slices. Layer the potato slices in the baking dish and season with salt and pepper. Beat the eggs, milk and double cream and pour over the potatoes. Sprinkle top with the grated cheese. Bake in preheated 200°C (approximately 400°F) oven for about 30 to 40 minutes.

2.

For the steaks, score the fatty edges of the steaks 3 to 4 times. Heat the clarified butter in a pan and cook the steaks on each side for 3 to 5 minutes. Remove steaks from the pan and wrap in aluminum foil. Let stand in a preheated 100°C (approximately 200°F) oven for about 5 to 10 minutes in the oven. Meanwhile, add Cognac to drippings in pan and boil until reduced by half. Stir in the cream and the green peppercorns and return to a boil. Season with salt and keep warm.

3.

Place a bed of lettuce on the plates. Top with a piece of potato gratin and the steaks. Pour sauce over the steaks. Garnish with tomato and chives.