Stuffed Beef Fillet Steak with Potato Gratin
Ingredients
- For the beef steak
- 4 slices Beef fillet (about 160 grams of the centre piece)
- salt
- freshly ground peppers
- 1 onion
- 50 grams Herb cream cheese
- 1 Tbsp Mustard
- 8 slices Bacon
- Bakers twine
- vegetable oil
- 1 sm can Baby corn cob (425 grams)
- thyme
- 100 milliliters white wine
Preparation steps
For the beef steak: In each slice of beef, cut a pocket with a sharp knife, season with salt and pepper.
Peel onion and cut into small cubes.
Combine cream cheese with mustard and onion.
Season with salt and pepper.
Fill beef fillet with cream cheese mixture. Wrap two bacon slices around beef fillets and tie with kitchen twine.
Heat some oil in a pan and sear fillet slices on each side about 4-55 minutes, turning the meat frequently.
Drain corn cobs and cook at the last minute, sprinkled with thyme.
Remove meat from pan. Dissolve pan drippings with wine and allow to reduce slightly. Serve together with meat and corn.
Serve with potato gratin.
For the potato gratin: Peel potatoes and using a vegetable slicer, slice into roughly 2 mm (approximately 3/32 inch) thin slices.
Grease a gratin dish with butter. Layer potato slices in the dish.
Combine cream with salt, pepper and nutmeg and pour over the potatoes. Bake in a preheated oven at 160°C (approximately 325°F) on center rack for 45-50 minutes.
Finally distribute butter in small flakes on the gratin and place under the hot oven grill (or oven at the highest level) for about 5 minutes until golden. Remove and serve with beef fillet.
