🍽️ Juicy Beef Steaks with Creamy Potato Gratin

Name: Juicy Beef Steaks with Creamy Potato Gratin
Total time: 30 min
Yield: 4 servings
Ingredients: 4 Rumpsteaks (à ca. 200 g); Salt; Pepper (from the mill); 4 tbsp Ghee; 4 tbsp green pepper (pickled); 200 g whipping cream; 1 tbsp Cognac; 1 garlic clove; 1 kg waxy potatoes; 2 eggs; 0.5 l milk; 50 g crème double; Salt; Pepper (from the mill); 150 g grated Gruyère cheese; Butter (for the dish); Salad leaves; Cherry tomatoes; Chives

1150 kcal · 30 min · 4 servings

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Ingredients

4 Rumpsteaks (à ca. 200 g)
Salt
Pepper (from the mill)
4 tbsp Ghee
4 tbsp green pepper (pickled)
200 g whipping cream
1 tbsp Cognac
1 garlic clove
1 kg waxy potatoes
2 eggs
0.5 l milk
50 g crème double
Salt
Pepper (from the mill)
150 g grated Gruyère cheese
Butter (for the dish)
Salad leaves
Cherry tomatoes
Chives

Instructions

1. Peel the garlic clove.
2. Rub the baking dish thoroughly with the garlic clove.
3. Grease the dish with some butter.
4. Wash the potatoes and peel them.
5. Slice the potatoes into very thin rounds.
6. Layer the potato slices into the prepared dish.
7. Season each layer with salt and pepper.
8. Whisk the eggs, milk, and double cream together in a separate bowl.
9. Pour the egg milk mixture evenly over the potatoes.
10. Sprinkle the grated cheese over the gratin.
11. Preheat the oven to 200 degrees Celsius.
12. Bake the gratin for 30 to 40 minutes until golden brown.
13. Score the fat edge of the steaks in several places.
14. Heat clarified butter in a frying pan.
15. Sear the steaks in the pan.
16. Cook the steaks for 3 to 5 minutes per side.
17. Remove the steaks from the pan and wrap them in aluminum foil.
18. Let the wrapped steaks rest in the oven at 100 degrees Celsius for 5 to 10 minutes.
19. Pour the cream into the hot frying pan.
20. Deglaze the pan with cognac.
21. Simmer the sauce until it has reduced to about half.
22. Stir the green pepper pieces into the sauce.
23. Season the sauce with salt.
24. Keep the sauce warm.
25. Portion the salad garnish onto the plates.
26. Place a piece of the finished potato gratin on the salad.
27. Place a steak next to the gratin.
28. Pour the warm sauce over the steaks.
29. Garnish the dish with tomatoes and chives.
30. Serve the meal immediately.

Nutrition per serving

kcal: 1150
Protein: 72 g · Fett/Fat: 68 g · Carbs: 52 g