Fillet steak with Pommery mustard sauce with potato gratin
- 1 kg potatoes
- 300 g whipped cream
- 100 ml Vegetable stock (instant)
- Salt
- pepper
- 50 g grated Parmesan cheese
- 2 shallots
-
4 Beef fillet steaks (125-150 g each) - 2-3 stem (s) Sage
- 4 slices Breakfast bacon
- 25 g Butter or margarine
- 15 g flour
- 2-3 tbsp Pommery mustard
- Sugar
- 450 g frozen Green beans
- 2 EL
Oil - 2-3 stem (s) Thyme
- 4 Chives
- Parsley
- fat
- kitchen yarn
75 minutes
easy
- 1 .
- Peel and wash the potatoes and cut into very thin slices. Mix 100 g of cream and stock. Spread the potato slices on a tea towel and season with salt and pepper. Pour into a greased baking dish (24 cm Ø) in a fan shape. Sprinkle with parmesan cheese several times. Pour the cream mixture over it. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 45-50 minutes. In the meantime, peel the shallots and dice them very finely. Wash the meat and pat dry. Wash the sage, pluck the leaves from the stems. Cover the bacon with 1-2 sage leaves, place around the edge of each steak and addTie up the kitchen twine. Chill the steaks again. In the meantime, melt the fat in a saucepan, add the shallots and cook until translucent. Dust with flour, sweat, deglaze with 200 ml of water and 200 g of cream, bring to the boil while stirring. Stir in mustard, season with salt, pepper and sugar. Keep sauce warm. Put the beans in boiling salted water and cook for about 7 minutes. Heat the oil in a pan and fry the meat for 2-3 minutes on each side. Then season with salt and pepper. Wash the thyme, shake dry, pluck the leaves from the stems and briefly add to the frying fat. Drain the beans and bundle them with the chives. Cut the gratin into pieces of cake. Gratin, bean parcel drizzled with thyme frying fat, arrange steak and sauce on plates. Garnish with parsley
1 person approx:
- 770 kcal
- 3230 kJ
- 42 g protein
- 47 g fat
- 43 g carbohydrates
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