Beef fillet steak in truffle sauce Hollandaise with potato gratin and beans
easy
60 mins
60 mins
Ingredients
- 1–2 Garlic cloves
- 1 kg Potatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 300 g Whipped cream
- 600 g Kenya beans
- 8 Stem(s) Thyme
- 2 Shallots
- 6 discs (10 g each) Bacon
- 4 Beef fillet steaks (approx. 150 g each)
- 2 TABLESPOONS clarified butter
- 1 Bag "Preparation for Sauce Hollandaise"
- 75 g cold butter
- 2 TABLESPOONS Truffle butter
- 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. Wash thyme, shake dry, put some stems aside for garnishing. Remove the leaves from the remaining stems. Peel the shallots and dice them very finely.
- 4
Finely dice 2 slices of bacon. Pat the steaks dry. Wrap 1 slice of bacon around each steak and tie it up. Cook the beans in boiling salted water for about 8 minutes. Fry the steaks in hot clarified butter on each side for about 3 minutes until brown.
- 5
Stir the sauce powder in 1/8 litre water, bring to the boil. Add 100 g cream and bring to the boil, then remove from the heat. Whip butter (less than indicated on the packet) in pieces and fold in truffle butter.
- 6
Season to taste with salt and pepper. Keep sauce warm. Season steaks with pepper and a little salt, keep warm. Fry the bacon cubes in the frying fat until crispy. Add shallots and sauté. Drain beans and toss with thyme.
- 7
Arrange steaks with sauce Hollandaise, beans with bacon mixture and potato gratin on plates. Garnish with remaining thyme.
Nutrition Facts
920 kcal
44 g
62 g
46 g
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