🍽️ Juicy Filet Steak with Creamy Potato Gratin

Name: Juicy Filet Steak with Creamy Potato Gratin
Total time: 30 min
Yield: 4 servings
Ingredients: 2 slices beef tenderloin (approx. 160 - 180 g each); salt; pepper (from the mill); 1 tsp herbs de Provence; 2 tbsp oil; 100 g leaf lettuce; 1 tbsp good white wine vinegar; 0.5 tsp mustard; 1 pinch sugar; salt; pepper (from the mill); 1 tbsp walnut oil; 1 tbsp sunflower oil; 1 slice white sandwich bread; 1 tbsp butter; 500 g potatoes; 1 garlic clove; 30 g butter; 20 ml whipping cream; salt; pepper; 40 g grated Parmesan; 1 tsp chopped mixed herbs

958 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

2 slices beef tenderloin (approx. 160 - 180 g each)
salt
pepper (from the mill)
1 tsp herbs de Provence
2 tbsp oil
100 g leaf lettuce
1 tbsp good white wine vinegar
0.5 tsp mustard
1 pinch sugar
salt
pepper (from the mill)
1 tbsp walnut oil
1 tbsp sunflower oil
1 slice white sandwich bread
1 tbsp butter
500 g potatoes
1 garlic clove
30 g butter
20 ml whipping cream
salt
pepper
40 g grated Parmesan
1 tsp chopped mixed herbs

Instructions

1. Peel the potatoes and slice them thinly.
2. Peel the garlic cloves and chop them finely.
3. Grease a small baking dish with butter.
4. Spread the chopped garlic on the bottom of the dish.
5. Arrange the potato slices in a fan shape in the dish.
6. Season each layer of potatoes with salt and pepper.
7. Pour the cream over the potatoes.
8. Place about one tablespoon of butter in small flakes on top.
9. Preheat the oven to 180 degrees Celsius with fan.
10. Bake the gratin for 40 to 45 minutes.
11. Fifteen minutes before the end of cooking time, sprinkle the cheese and herbs over it.
12. Place the remaining butter on top.
13. Continue baking until it is golden brown on top.
14. Separate the leaf salad into individual leaves.
15. Wash the leaves thoroughly.
16. Remove tough stems and wilted green parts.
17. Spin the salad dry.
18. Tear the leaves into bite-sized pieces.
19. Whisk mustard, vinegar, sugar, salt, and pepper together for the vinaigrette.
20. Whisk the oil into the mixture with a whisk.
21. Finally, taste and adjust the vinaigrette.
22. Remove the crust from the bread.
23. Cut the bread into small cubes.
24. Fry the bread cubes in hot butter in a pan until golden brown.
25. Drain the croutons on kitchen paper.
26. Heat oil in a pan.
27. Fry the meat on each side for 2 to 4 minutes.
28. Season the meat with salt and pepper at the end.
29. Sprinkle the herbs over the meat.
30. Wrap the meat in aluminum foil.
31. Let the meat rest in the oven at 70 degrees for 5 minutes.
32. Toss the salad with the vinaigrette.
33. Plate the salad, filets, and gratin.
34. Sprinkle the croutons over the salad.

Nutrition per serving

kcal: 958
Protein: 57 g · Fett/Fat: 57 g · Carbs: 55 g