Beef fillet steak in truffle cream with potato gratin and beans

Name: Beef fillet steak in truffle cream with potato gratin and beans
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1–2 Garlic cloves; 1 kg Potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 600 g Kenya beans; 300 g Whipped cream; 3 Shallots; 5-6 Tbsp Oil; 400 ml Beef stock; 1-2 TEASPOONS dark sauce thickener; 1 pinch Sugar; 40 g Truffle butter; 4 Beef fillet steaks (approx. 150 g each); 4 discs (10 g each) Bacon; 8 Stem(s) Marjoram; 50 g Diced ham; 4 Cape gooseberries for garnishing; 7-10 Tbsp Grease; 7-10 Tbsp Kitchen yarn

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1–2 Garlic cloves
1 kg Potatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
600 g Kenya beans
300 g Whipped cream
3 Shallots
5-6 Tbsp Oil
400 ml Beef stock
1-2 TEASPOONS dark sauce thickener
1 pinch Sugar
40 g Truffle butter
4 Beef fillet steaks (approx. 150 g each)
4 discs (10 g each) Bacon
8 Stem(s) Marjoram
50 g Diced ham
4 Cape gooseberries for garnishing
7-10 Tbsp Grease
7-10 Tbsp Kitchen yarn

Directions

1
Peel garlic and chop very finely. Peel and wash potatoes and cut into very thin slices. Spread potato slices on a tea towel and season with salt and pepper.
2
Grease a round casserole dish (approx. 24 cm Ø) and spread garlic in it. Layer the potato slices in a fan shape. Pour 200 g cream over it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-50 minutes.
3
In the meantime clean and wash the beans. Cook in boiling salted water for about 8 minutes. Peel shallots and dice them very finely. Heat 2 tablespoons of oil in a saucepan. Add shallots and sauté. Deglaze with stock, bring to the boil and boil down for 5-6 minutes.
4
Stir in any sauce thickener, bring to the boil again. Season to taste with salt, pepper and sugar. Remove from the heat and fold in 4 portions of truffle butter, keep warm. Dab meat dry.
5
Place a slice of bacon on the edge of each fillet. Tie together with kitchen string. Heat 2-3 tablespoons of oil in a pan and fry the meat for 2-3 minutes on each side. Wash the marjoram, shake dry, put some stalks aside for garnishing.
6
Pluck the leaves from the remaining stems. Heat 1 tablespoon of oil in a frying pan, leaving out the ham cubes. Add the marjoram leaves. Drain the beans in a sieve. Add to the ham cubes and toss in.
7
Whip 100 g cream with the whisk of the hand mixer and fold into the sauce. Remove gratin from the oven and cut into pieces. Arrange meat, sauce, beans and a piece of gratin on plates, garnished with marjoram and Cape gooseberry.