Steaks with Potato Gratin
Ingredients
- For the steaks
- 4 Sirloin steak each about 200 grams (approximately 7 ounces each)
- salt
- freshly ground peppers
- 4 Tbsps clarified butter
- 4 Tbsps green peppers (in brine)
- 200 grams Whipped cream
- 1 Tbsp Cognac
- For the gratin
- 1 garlic clove
- 1 kilogram waxy potatoes
- 2 eggs
- ½ l milk
- 50 grams Double cream
- salt
- freshly ground peppers
- 150 grams grated Gruyere
- butter (for the pan)
- For the salad
- Lettuce
- Cherry tomatoes
- Chives
Preparation steps
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.
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.
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.
