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🍽️ Tender Beef Fillet with Creamy Root Vegetable Gratin

932 kcal · 30 min · 4 servings

Ingredients

• 400 g Rutabaga
• 400 g Potatoes (floury cooking)
• 200 g Parmesan (grated)
• 500 ml Heavy Cream
• 1 Garlic Clove (chopped)
• 640 g Fillet (4 Fillet Steaks)
• 2 tbsp Oil
• 100 ml Veal Stock
• 1 Splash Cognac
• Salt
• Pepper (from the mill)

Instructions

1. 1. Peel the swede (rutabaga) and the potatoes.
2. 2. Grate the vegetables finely.
3. 3. Layer the grated vegetables into a small baking dish.
4. 4. Mix the cream with 100 grams of grated Parmesan, garlic, a pinch of salt, and pepper.
5. 5. Pour the cream mixture over the vegetables.
6. 6. Make sure the vegetables are just covered by the liquid.
7. 7. Sprinkle the remaining Parmesan over the gratin.
8. 8. Preheat the oven to 180 degrees Celsius with fan (convection).
9. 9. Bake the gratin for about 40 minutes until golden brown.
10. 10. Check if the liquid has been absorbed and the vegetables are tender.
11. 11. Season the beef fillet steaks with salt and pepper.
12. 12. Heat oil in a frying pan.
13. 13. Sear the steaks briefly on all sides.
14. 14. Remove the steaks from the pan.
15. 15. Preheat the oven to 120 degrees Celsius with top and bottom heat.
16. 16. Let the steaks rest in the oven for about 10 minutes.
17. 17. Adjust the cooking time depending on the thickness of the meat.
18. 18. Deglaze the pan drippings with cognac.
19. 19. Add the veal stock.
20. 20. Reduce the sauce.
21. 21. Season the sauce with salt and pepper to taste.
22. 22. Divide the finished gratin.
23. 23. Plate the vegetables on pre-warmed plates.
24. 24. Place the steaks alongside.
25. 25. Pour the sauce over the meat.
26. 26. Serve the dish immediately.

Nutrition per serving

• kcal: 932
• Protein: 57 g · Fett/Fat: 67 g · Carbs: 26 g